Navy, Pinto Bean and Ham Soup |
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Prep Time: 120 Minutes Cook Time: 180 Minutes |
Ready In: 300 Minutes Servings: 20 |
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I came up with this one day when I had left over ham that needed used up. Enjoy! It's pretty good and gets better each time it's warmed up. Ingredients:
2 cups navy beans |
2 cups pinto beans |
2 lbs ham (cut 1-inch cubes) |
6 carrots (peeled & sliced) |
1 large onion (peeled & diced) |
3 stalks celery (cleaned & chopped) |
1 teaspoon thyme (dried) |
1 teaspoon cumin (ground) |
1 bunch italian parsley (cleaned & chopped) |
1 teaspoon cayenne pepper (ground) |
2 teaspoons red hot sauce |
salt & pepper |
Directions:
1. Soak the beans overnight (follow instructions on the package) or quick soak them. After soaking, rinse the beans and place in a large pot.
2. Add the remaining ingredients to the pot, cover with water and bring to a boil.
3. Once boiling, reduce the heat and cook on medium to low for approximately 3-4 hours until the soup reaches desired consistency (usually thick and creamy). You may have to add water.
4. Remember to stir often, as the beans cook on the bottom of the pot.
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