You can use a mirepoix for added flavor. Smoked meat is another welcome flavor builder. You can simmer a ham bone in the pot along with everything else. You can chop bits of the meat and blend them into the fine soup along with the pureed vegetables, or you can sauté finely diced smoked meat and blend it in shortly before service.
7-5 NAVY BEAN SOUP
Major Flavor = [1 lb dried navy beans]
Body = [1 gal light stock or water]
Flavor Builders = [2 oz bacon diced][Mirepoix: 4 oz onions, small diced; 2 oz celery, small diced; 2 oz carrots, snall diced][Sachet: 2 garlic cloves; 1 bay leaf; pinch thyme; pinch crushed peppercorns][1 ham hock; 1 pt canned crushed tomatoes with juice]
* Seasonings *
Basic Ratio: 1 lb dried beans / 1 gal liquid
01. Wash and pick over beans; soak overnight in water or stock.
02. Render fat from bacon in stockpot.
03. Add mirepoix and sachet to bacon fat and sweat until vegetables are almost tender.
04. Add stock, ham hock and beans and simmer until beans are tender.
05. Add tomatoes and reheat to a simmer; remove from fire.
06. Remove ham hock and sachet.
07. Purée one-third of soup; combine purée and remaining soup.
08. Adjust to desired texture by adding stock or water.
09. If desired, dice meat from hock and return to soup.
10. Season *to taste.
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