Navy Bean Soup
From lillyann 17 years ago
- 120 minutes to make
- Serves 20
A simple navy bean soup made with a left over meaty ham bone or hocks and navy beans, along with chopped vegetables. Serve with crusty warm bread. You need an 8-quart stockpot or an 8 quart Dutch oven for this recipe.
Ingredients
- 1 (16 ounce) package dried navy beans shopping list
- 6 cups water shopping list
- 1 (14.5 ounce) can diced tomatoes shopping list
- 1 onion, chopped shopping list
- 2 stalks celery, chopped shopping list
- 1 clove garlic, minced shopping list
- 1/2 pound leftover meaty ham bone (or lean low-fat chopped ham) shopping list
- 1 cube chicken bouillon shopping list
- 2 tablespoons worcestershire sauce shopping list
- 1 tablespoon dried parsley shopping list
- 2 teaspoons garlic powder shopping list
- ½ to 1 teaspoon salt shopping list
- 1/2 teaspoon ground black pepper shopping list
- 1 bay leaf shopping list
- 3 cups water shopping list
How to make it
- Combine beans, water, vegetables, ham, and seasonings in a stock pot; bring to a boil. Lower heat, cover and slowly simmer for two hours.
- Add an additional two to four cups water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf before serving.
The Rating
Reviewed by 4 people-
look great.....will try soon
caramia
in loved it
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Lillyann One more 5 to you I cant wait to make this
Cara caramia
in loved it
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Yum, really good. Thanks.
notyourmomma
in South St. Petersburg loved it
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