Bean Soup
This hearty soup is a great way to use dried beans and leftover ham bone.
$1.80 per serving
Ingredients
- 2 cups dried navy beans
- 3 quarts water (for cooking beans)
- 6 cups water or low-sodium broth
- 1 garlic clove, chopped (or 1/2 tsp minced or 1/4 tsp powder)
- 1 large onion (minced)
- 3 celery stalks (chopped)
- 1 meaty ham bone, chopped (or 1/2 lb ham)
- Salt and black pepper to taste
Instructions
- Sort beans to remove any stems and rocks. Wash and drain beans.
- In medium saucepan, cover beans with water and soak overnight in the refrigerator. For quick cooking, bring water and beans to boil and boil for 2 minutes. Remove from heat and let stand 1 hour.
- Drain water.
- Add 6 cups of water or broth to pot. Add remaining ingredients.
- Heat to boiling. Cover. Turn down heat and simmer 2-4 hours or until beans are tender. Add more water if needed.
Notes
Visit our Beans & Rice page to learn methods of cooking dry beans and rice.
Variations
- Black Bean Soup: Use black beans instead of navy beans. Add 1 cup chopped green pepper.
- Chuckwagon Beans: Use kidney beans instead of navy beans. Add 1 6-ounce of tomato paste and 1 Tablespoon of CNP Mexican Seasoning during last hour of cooking.
- Quick Cook: Use canned beans instead of dried. Use 4 cups of water of broth.
- Split Pea Soup: Use split green or yellow peas instead of navy beans. Overnight soaking is not needed.
Nutrition Label
Serving: 1 cup
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