Jen's Navy Bean and Ham Soup

3 hamhocks, scored (or use a ham bone from leftover ham)
3 tbsp. olive oil
1 cup minced yellow onions
¼ cup bell peppers, minced(I used 3 mini peppers: red, orange & yellow)
½ tsp. red pepper flakes
½ tsp. Italian seasoning
2 bay leaves
1 Tbsp. minced garlic
1 lb. navy beans, rinsed, soaked, & drained
8 cups chicken stock (could probably get away with 7 cups)
1 tsp. salt (go shy on this to start)
½ tsp. black pepper
1 tbsp. butter


DIRECTIONS:
1. Soak navy beans overnight, or do the quick-soak method as directed on the package of beans.
2. In large, heavy stockpot, heat the olive oil over med-high heat. Add ham-hocks, onions, bell pepper, red pepper flakes, Italian seasoning, and bay leaves and saute until soft, about 5 minutes.
3. Add the garlic & saute for 1 minute.
4. Add the chicken stock (approx 2 boxes) & bring to a boil. Reduce the heat to med-low & simmer covered for 1.5 hours, stirring occasionally.
5. Add the navy beans & stir. Continue simmering, uncovered, for 1 hour or until beans are almost cooked.
6. Season with salt & pepper & continue cooking 30 minutes, or until beans are done & ham-hocks are falling apart.
7. Remove from heat. Take ham-hocks (or ham bone) out & cut meat from bones, and return meat to the pot. Remove bay leaves.
8. Add 1 tbsp. of butter to pot before serving.


Jen's notes:
I used a mini food processor to mince the onions, peppers, and garlic before I do anything, so it's all ready to throw in.
I soak beans the night before, however, the quick soak method works well too.
This takes about 3 hours from start to finish to make (minus the soaking of the beans).
This does not need much additional salt - taste before adding any.
8 cups of chicken stock is 2 boxes.
Using the bone of a spiral ham works really well. Just cut off the good parts of the ham, dice it up, and save it to throw in the soup at the end.