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Prep 20min
Total4hr35min
Servings8
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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
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Steps
1
In 4-quart Dutch oven, heat beans and water to boiling. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
2
Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 2 hours or until beans are tender.
3
Stir in remaining ingredients. Cover and simmer 1 hour.
4
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.
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Add 1 can (4.5 oz) chopped green chiles, 1 tablespoon chili powder and 1 teaspoon ground cumin with remaining ingredients in step 3. Top soup with salsa if desired.
Slow Cooker Directions: Decrease water to 8 cups and salt to 1 1/2 teaspoons. In 4- to 6-quart slow cooker, mix all ingredients except mashed potatoes. Cover and cook on Low heat setting 8 to 9 hours or until beans are tender. Remove ham bone; let stand until cool enough to handle. Remove excess fat from ham; cut ham into 1/2-inch pieces. Stir ham and mashed potatoes into soup. Increase heat setting to High. Cover and cook 15 minutes.
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