Navy Bean-Butternut Squash Soup |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 12 |
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We like this seasoned with just salt and pepper. But certainly feel free to improvise. Ingredients:
1 lb dry navy beans, sorted and rinsed |
2 (14 1/2 ounce) 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:
1. Put beans in a large Dutch oven and add water to cover by 2 inches.
2. Bring to a boil; boil 2 minutes.
3. Remove pot from the heat.
4. Cover and let beans sit for 1 hour.
5. Drain out all the liquid.
6. Add the chicken broth, water, ham bone, squash, onion, salt, and pepper to the pot with the beans in it.
7. Bring to a boil.
8. Reduce heat; cover and simmer for 1 3/4 hours or until beans are tender.
9. Take out the ham bone.
10. Mash the soup with a potato masher, leaving some chunks if desired.
11. Remove ham from the bone; cut the meat into chunks and return to the soup; heat until warm enough to serve.
12. Discard ham bone.
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