Navy Bean-Butternut Squash Soup Recipe

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Ingredients:

Serving

1 lb dry navy beans , sorted and rinsed
2 (14 1/2 oz) cans chicken broth
2 cups water
1 meaty ham bone
2 1/2 lbs butternut squash, peeled,seeded,and cubed
1 large onion, chopped
salt and pepper

Directions:

Put beans in a large Dutch oven and add water to cover by 2 inches.
Bring to a boil; boil 2 minutes.
Remove pot from the heat.
Cover and let beans sit for 1 hour.
Drain out all the liquid.
Add the chicken broth, water, ham bone, squash, onion, salt, and pepper to the pot with the beans in it.
Bring to a boil.
Reduce heat; cover and simmer for 1 3/4 hours or until beans are tender.
Take out the ham bone.
Mash the soup with a potato masher, leaving some chunks if desired.
Remove ham from the bone; cut the meat into chunks and return to the soup; heat until warm enough to serve.
Discard ham bone.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	175.11 Kcal (733 kJ)
Calories from fat	6.8 Kcal
		% Daily Value*
Total Fat	0.76g	1%
Sodium	24.25mg	1%
Potassium	802.43mg	17%
Total Carbs	35.52g	12%
Sugars	3.9g	16%
Dietary Fiber	11.21g	45%
Protein	9.38g	19%
Vitamin C	21mg	35%
Vitamin A	0.9mg	31%
Iron	2.8mg	16%
Calcium	108mg	11%

Amount Per 100 g
Calories	92.65 Kcal (388 kJ)
Calories from fat	3.6 Kcal
		% Daily Value*
Total Fat	0.4g	1%
Sodium	12.83mg	1%
Potassium	424.57mg	17%
Total Carbs	18.79g	12%
Sugars	2.06g	16%
Dietary Fiber	5.93g	45%
Protein	4.97g	19%
Vitamin C	11.1mg	35%
Vitamin A	0.5mg	31%
Iron	1.5mg	16%
Calcium	57.2mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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