Wednesday, January 19, 2011
Navy Bean Soup
This is a recipe from a couple at our church. They served it at a church potluck and it was a hit. This is easy to make and so delicious! -Kristin
1 # dried navy beans, rinsed, sorted and soaked according to directions
8 c. water
2-3 c. cubed ham
1 ham bone, optional
1/2 c. chopped onion
3 medium carrots, chopped
1 bay leaf
salt and pepper
Add soaked beans and water to a large pot. Bring to a rapid boil.
Stir in remaining ingredients and return to a boil.
Reduce heat, simmer and partially cover for about 1 1/2 hours until beans are tender.
Remove the ham bone if using and trim any meat that is left on there and stir it into the soup.
Remove the bay leaf.
Season with desired amount of salt and pepper. It is best to do this at the end to see how much flavor and saltiness is added by the ham. It will probably be between 1-2 teaspoons of salt.
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