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Navy Bean Soup

Navy Bean Soup

When comfort food calls, make this hearty navy bean soup. It's soul-warming and filling, a perfect way to use up leftover ham.

Calories
201
Carbohydrates
25g
Protein
29g
Potassium
450mg
Fiber
4g
Sugar
8g

Ingredients

  • 3 cups (1-1/2 pounds) dried navy beans
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 large onion, chopped
  • 1 meaty ham hock or 1 cup diced cooked ham
  • 2 cups chicken broth
  • 2-1/2 cups water
  • Salt and pepper to taste
  • Minced fresh parsley, optional

Direction

  1. Rinse and sort beans; soak according to package directions.
  2. Drain and rinse beans, discarding liquid. Place in a Dutch oven. Add the tomatoes with juice, onion, ham hock, broth, water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until beans are tender, about 1-1/2 hours.
  3. Add more water if necessary. Remove ham hock and let it stand until cool enough to handle. Remove meat from bone; discard bone. Cut meat into bite-sized pieces; set aside. (For a thicker soup, cool slightly, then puree beans in a food processor or blender and return to pan.) Return ham to soup and heat through. Garnish with parsley if desired.

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