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Our recipe this month comes from Debbie McWilliams who is responsible for layout and design of the Memo each month - she sends her recipe for Ham and Navy Bean Soup. She often makes it in a crock pot and claims, “It is always a huge hit at my house and the local coffee house that I cook soups for every Friday. Chunks of baked bone-in ham make this soup taste wonderful!” Debbie adapted this recipe from one she found in a Better Homes & Gardens cookbook.

We think a simmering pot of this soup would come in handy when friends drop in over the holidays or for a hearty New Year's Eve offering.

Now it's your turn. Send us a recipe that your family enjoys this time of year. Make sure the measurements and instructions are accurate and include the adaptations you have made to turn it into a family favorite. Be sure to cite the original source, so we can give proper credit. Send your submissions, along with a photo if you have one, to Darlene Vinson at editor@midcountymemo.com or 3510 N.E. 134th Ave., Portland, OR 97230 no later than Wednesday, Dec. 15 for consideration for the January issue.

Ham and Navy Bean Soup
Yield: 5-6 servings

1 cup dry navy beans
1 to 1-1/2 lbs. meaty smoked pork hocks or
1- to 1-1/2 lbs. meaty ham bone
1 tablespoon butter or margarine
1-1/2 cups sliced celery (3 stalks)
1-1/2 cups chopped onion (3 medium)
3/4 teaspoon dried thyme, crushed
1/4 teaspoon black pepper
1 bay leaf
Salt (to taste, usually added at table, if necessary)

Ham and Navy Bean Soup
Photo by Debbie McWilliams
Rinse beans. In a 4-quart or larger pot combine beans and 4 cups water. Bring to boil, reduce heat and simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, place beans in water in pot, cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans; set aside.

In the same pot, brown pork hocks on all sides in hot butter over medium heat. Add celery and onion to pot, cook and stir until softened. Stir in beans, thyme, pepper, bay leaf, and 4 cups fresh water. Bring to boil, reduce heat and simmer, covered, for 1 to 1-1/2 hours or until beans are tender. Remove pork hocks. When cool enough to handle, cut meat off bones and coarsely chop meat. Discard bones and bay leaf. Slightly mash beans in saucepan. Stir in chopped meat; heat through. Season to taste with salt and pepper.

Crockpot directions:
Prepare beans as above, drain and rinse. In a 3-1/2 to 4 quart crock pot, combine pork hocks or ham bone, celery, onion, thyme, pepper, and bay leaf. Stir in beans and 4 cups fresh water. Cover and cook on low heat setting for 8 to 10 hours, or on high heat setting for 4 to 5 hours. Discard bay leaf. Remove meat; coarsely chop. Slightly mash beans in crock pot. Return meat to crock pot, cover and cook on high heat setting for 5 to 10 minutes more or until heated through.
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