Ingredients
2
cups dried navy beans (1 lb), sorted and rinsed
12
cups water
1
ham bone, 2 lb ham shanks or 2 lb smoked pork hocks
2 1/2
cups mashed potatoes
2
teaspoons salt
1/4
teaspoon pepper
1
large onion, chopped (1 cup)
2
medium stalks celery, chopped (1 cup)
1
clove garlic, finely chopped
Preparation
In 4-quart Dutch oven, heat beans and water to boiling. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 2 hours or until beans are tender.
Stir in remaining ingredients. Cover and simmer 1 hour.
Remove ham bone; let stand until cool enough to handle. Remove ham from bone. Remove excess fat from ham; cut ham into 1/2-inch pieces. Stir ham into soup.
