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PREPARATION:Cover beans with water and bring to a boil; boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour. Drain bean liquid into a bowl; measure and add enough water or broth to make 5 quarts; pour back into beans. Bring beans to a boil, reduce heat, cover and simmer for about 2 hours, or until beans are very tender. Add ham hocks, potatoes, onions, celery and garlic, and continue to simmer for another hour. Remove ham hocks and cut up meat; return to soup. Season to taste with salt and pepper. Makes about 2 gallons or 8 quarts.
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Slow Cooker Recipes | Casseroles | Main Recipe Index User Reviews  Related RecipesHam and Bean Soup RecipeNavy Bean SoupHam and Navy Bean Soup |
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