 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 18 |
|
When I know I have a busy day ahead of me, I reach for this recipe. I just pop this soup in the oven early in the day and have a delicious ready-to-eat meal all set for supper. Ingredients:
1 pound dried navy beans |
1-1/4 pounds fully cooked ham, diced |
3 quarts water |
2 cans (8 ounces each) tomato sauce |
1 cup each diced onion, celery and carrot |
2 teaspoons chili powder |
2 teaspoons salt |
1 teaspoon dried marjoram |
1/4 teaspoon pepper |
Directions:
1. Combine all ingredients in a 6-qt. ovenproof Dutch oven. Cover and bake at 350° for 4-1/2 to 5 hours or until beans are tender. Yield: 14-18 servings (4-1/2 quarts).
|
|