Navy Bean Soup
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- 1 bags dry beans – split pea or navy beans
- 4 large carrots, sliced
- 4 stalks celery, sliced
- 1 onion, chopped
- 2 teaspoons dried thyme
- Pepper
- 3 medium bay leaves
- 1lb ham hocks
If using navy beans, soak overnight in cold water. (Do not soak split peas overnight) Drain and rinse beans.
Place beans in crock-pot with ham bone. Add onion, celery, carrots, thyme, pepper and bay leaves. Do not add salt until beans are soft or the beans will not cook properly. Remember to remove bay leaves and fresh thyme sticks before serving. Add enough water to cover beans. Cook on low heat on stove for 3-4 hours or in crockpot 6-8 hours.