Navy Bean Soup
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 9
- 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
As a housewife, I'm always looking for hearty and flavorful dishes that will warm up my family on a cold day. This Navy Bean Soup is one of my favorites. It's packed with beans, vegetables, and ham, and it's incredibly easy to make.
The first step is to combine all of the ingredients in a large stock pot. Then, bring the mixture to a boil, reduce the heat, and simmer for two hours. After two hours, add additional water and season with salt and pepper. Simmer for an additional two hours, or until the beans are tender. Once the beans are tender, discard the bay leaf and serve.
This Navy Bean Soup is a delicious and nutritious meal that's perfect for a cold winter day. It's also a great way to use up leftover ham. Whether you're a housewife, a traveler, a business lady, or a fitness model, this soup is sure to please everyone at your table.
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.
