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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 20 |
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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 |
6 cups water |
1 (14.5 ounce) can diced tomatoes |
1 onion, chopped |
2 stalks celery, chopped |
1 clove garlic, minced |
1/2 pound leftover meaty ham bone (or lean low-fat chopped ham) |
1 cube chicken bouillon |
2 tablespoons worcestershire sauce |
1 tablespoon dried parsley |
2 teaspoons garlic powder |
1/2 to 1 teaspoon salt |
1/2 teaspoon ground black pepper |
1 bay leaf |
3 cups water |
Directions:
1. Combine beans, water, vegetables, ham, and seasonings in a stock pot; bring to a boil. Lower heat, cover and slowly simmer for two hours.
2. Add an additional two to four cups water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf before serving.
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