Navy Bean Soup
A great soup to simmer all afternoon, full of tomatoes, onions, celery, ham, and spices. This recipe makes eight to ten servings so make sure you have a large stock pot on hand.
Serves 10
Prep time: 15 minutes
Cook time: 250 minutes
Calories: 249.05
Calories from Fat: N/A
Total Fat: 5.06 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 34.56 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 16.32 g
Vitamin A: N/A
Vitamin C: N/A
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 chopped ham
1 cube chicken bouillon
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley
2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1 bay leaf
3 cups water
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Combine beans, water, vegetables, ham, and seasonings in a stock pot; bring to a boil. Lower heat, cover, and simmer for two hours.
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Add an additional two to four cups water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf.
B-man 