varied dry beans in square shapes

Bean Soup

This hearty soup is a great way to use dried beans and leftover ham bone.
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Course Lunch & Dinner
$1.80 per serving
Servings 6 cups

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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