This is my navy bean soup recipe, one I don't fix nearly often enough. This soup is a good way to use a leftover ham bone from Christmas or Easter dinner. Or make it without meat; it's great either way and it's good for you, too!
Navy Bean Soup
2 cups navy beans or other small white beans
6 cups water to start, add more later
1 meaty ham bone or leftover ham OR 2 tsp instant chicken bouillon
1 small to medium onion, coarsely chopped
1 rib celery, diced
1 carrot, diced
1 potato, diced (I leave the skin on)
a clove of garlic, minced, or a generous shake of garic powder
1/2 tsp pepper or to taste
salt to taste
Wash and sort the beans. Cover beans with water in a dutch oven. Bring to a boil, then boil for two minutes; cover and remove from heat. Let stand, covered, for one hour. Add the remaining ingredients and up to 6 cups more water. Bring to a boil, then reduce heat and simmer two or three hours until beans are tender. Remove the ham bone, cut off ham pieces and add back in to the soup. Optional: Use a potato masher to gently mash some of the beans. This makes the broth a bit thicker and more flavorful. Makes about 10 servings.
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