Name: Navy Bean Soup
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 3 cups (1-1/2 pounds) dried navy beans -; 1 can (14-1/2 ounces) diced tomatoes, undrained -; 1 large onion, chopped -; 1 meaty ham hock or 1 cup diced cooked ham -; 2 cups chicken broth -; 2-1/2 cups water -; Salt and pepper to taste -; Minced fresh parsley, optional -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Navy Bean Soup

1. 3 cups (1-1/2 pounds) dried navy beans -

2. 1 can (14-1/2 ounces) diced tomatoes, undrained -

3. 1 large onion, chopped -

4. 1 meaty ham hock or 1 cup diced cooked ham -

5. 2 cups chicken broth -

6. 2-1/2 cups water -

7. Salt and pepper to taste -

8. Minced fresh parsley, optional -

How to cook deliciously - Navy Bean Soup

1. Stage

Sort through your navy beans, removing any dirt, cracked beans or rocks. Rinse the beans thoroughly, and soak them according to package directions.

2. Stage

Drain and rinse the beans, discarding the liquid. Place the beans in a Dutch oven. Add the tomatoes with their juice, onion, ham hock, broth, water, salt and pepper. Stir well, and bring everything to a boil. Reduce the heat to a simmer. Cover and cook until beans are tender, about 1 hour and 30 minutes.

3. Stage

If you used a ham hock, remove it from the pot, and let it stand until cool enough to handle. Remove the meat from the bone, and discard the bone. Cut the ham into bite-sized pieces, and set aside. If the soup has thickened up too much, add more water until it's the consistency you'd like. If you want a thicker soup, let the soup cool slightly, then puree some of the beans in a food processor or blender, and return to pan. Add the ham back to the soup, and heat through while stirring often. Garnish with parsley if desired, and serve.