Navy Bean Soup
Navy Bean Soup is a hearty and flavorful dish that is perfect for a cold winter day. This recipe is easy to follow and can be made in just a few hours.
Navy Bean Soup is a hearty and flavorful dish that is perfect for a cold winter day. This recipe is easy to follow and can be made in just a few hours.
- 1 teaspoon salt
- 1 clove garlic minced
- 1/2 teaspoon ground black pepper
- 1 bay leaf
- 3 cups water
- 1 onion, chopped
- 2 stalks celery chopped
- 6 cups water
- 1 tablespoon dried parsley
- 1 (16 ounce) package dried navy beans
- 1 (14.5 ounce) can diced tomatoes
- 1/2 pound chopped ham
- 1 cube chicken bouillon
- 2 tablespoons worcestershire sauce
- 2 teaspoons garlic powder
- Carbohydrate 6.24723086349064 g
- Cholesterol 14.8677499055556 mg
- Fat 2.64632226538535 g
- Fiber 0.351635182342186 g
- Protein 4.42530283618692 g
- Saturated Fat 0.873364864892981 g
- Serving Size 1 1 Serving (280g)
- Sodium 389.877843843914 mg
- Sugar 5.89559568114846 g
- Trans Fat 0.190960425244656 g
- Calories 67 calories
Step-by-step
- Combine beans, water, tomatoes, onion, celery, garlic, ham, bouillon, Worcestershire sauce, parsley, garlic, and bay leaf in a stock pot; bring to a boil.
- Lower heat, cover, and simmer for two hours.
- Add additional water. Season with salt and pepper. Simmer for an additional two hours.
- Discard bay leaf.
Hello there, foodies! Today, I'm excited to share with you a recipe for a hearty and comforting Navy Bean Soup that is sure to warm you up on a chilly day. This soup is packed with flavor and is surprisingly easy to make. Plus, it's a great way to use up leftover ham or beans.
The first step in making this soup is to combine all of the ingredients in a large stockpot. Be sure to use low-sodium chicken broth and diced tomatoes to control the amount of salt in the soup. Bring the mixture to a boil, then reduce heat and simmer for two hours. After two hours, add additional water and season with salt and pepper to taste. Continue simmering for an additional two hours, or until the beans are tender.
Once the soup is finished, discard the bay leaf and serve hot. You can garnish with fresh parsley or a dollop of sour cream if desired. This soup is also great for freezing, so if you make a big batch, you can enjoy it all week long.
So what are you waiting for? Give this Navy Bean Soup a try tonight! You won't be disappointed.
