This hearty soup is a great way to use dried beans and leftover ham bone.
Course Lunch & Dinner
Servings 6cups
Cost $1.80 per serving
Ingredients
2cupsdried navy beans
3quartswaterfor cooking beans
6cupswater or low-sodium broth
1garlic clove, choppedor 1/2 tsp minced or 1/4 tsp powder
1large onionminced
3celery stalkschopped
1meaty ham bone, choppedor 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.