Susan's Navy Bean Soup Recipe

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Navy bean soup is a good way to use a leftover ham bone. Or make it meatless.

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.

At our house you can't have bean soup without cornbread, so pick up one of the little box mixes or, better yet, a package of corn meal and make your own using the recipe on the box.  It's easy and, as you know, homemade is always better!

P.S.  Click here to see this recipe on a note card.

1 comment:

  1. Sounds delicious, Susan! My family is not big on beans but they simply devour homemade soup. I try to add a few beans whenever I can though because I know they are so nutritious.

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