Navy Beans Soup

Ingredeints:

• 900 g dried navy beans
• 100 g bacon diced
• 100 g onion diced
• 200 g carrot diced
• 200 g celery diced
• 100 g leek sliced
• 3 clove garlic chopped
• 5 lit water / stock
• 1 ham hocks
• 1 bay leaf
• 2 g thyme
• 2 g pepper
• 900 ml canned tomato with juice crushed

Procedure:

1. soak navy beans in cold water overnight
2. add bacon to a sauce pot over medium heat ... to extract fat ... do not cook till crisp
3. add vegetables ... cook over low heat till tender
4. add stock / water, ham hock ... bring to boil
5. drain beans ... add to stock
6. add bay leaf, thyme, pepper
7. cover and simmer till beans are tender
8. add tomatoes ... simmer for 15 mins ... remove bay leaf
9. remove ham hock ... cut and diced the meat ... add to the stock ... discard bones
10. mash beans lightly ... add back to the soup
11. add a little more stock/ water if the soup is too thick
12. adjust seasoning