Navy Bean Soup II Recipe

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  • 1 (16 ounce) package dried navy beans
  • 2 onions, chopped
  • 1 (8 ounce) can tomato sauce
  • 2 ham hocks


Rinse beans with water. Place beans, onions, tomato sauce, and ham hocks in large pot or Dutch oven. Cover all with water. Cook on low to medium heat several hours until beans are tender. When using crock pot, soak beans overnight. Cook on high for 1 hour. Lower to low for 6-8 more hours until beans are tender.