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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 12 |
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On a chilly day, what could be more comforting than a pot of this homemade soup simmering on the stove? The mix of ham, beans ans squash is such a hearty combination, you'll savor every steamy spoonful. Ingredients:
1 pound dried navy beans |
2 cans (14-1/2 ounces each) chicken broth |
2 cups water |
1 meaty ham bone |
2 to 2-1/2 pounds butternut squash, peeled, seeded and cubed (about 5 cups) |
1 large onion, chopped |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Sort beans and rinse with cold water. Place beans in a large saucepan or Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
2. Drain and discard liquid; return beans to pan. Add the broth, water, ham bone, squash, onion, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until beans are tender.
3. Remove ham bone. Mash the soup mixture, leaving some chunks if desired. remove ham from bone; cut into chunks. Discard bone and fat. Return meat to the soup; heat through. Yield: 12-14 servings (about 3 quarts).
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