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Navy Bean Squash Soup Recipe

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On a chilly day, what could be more comforting than a pot of this homemade soup simmering on the stove? The mix of ham, beans ans squash is such a hearty combination, you'll savor every steamy spoonful.

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Navy Bean Squash Soup Recipe

Prep: 10 min. + standing Cook: 1 hour 35 min.

Yield: 12-14 Servings

10 95 105

Ingredients

1 pound dried navy beans
2 cans (14-1/2 ounces each) chicken broth
2 cups water
1 meaty ham bone
2 to 2-1/2 pounds butternut squash, peeled, seeded and cubed (about 5 cups)
1 large onion, chopped
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

Sort beans and rinse with cold water. Place beans in a large saucepan or Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
Drain and discard liquid; return beans to pan. Add the broth, water, ham bone, squash, onion, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until beans are tender.
Remove ham bone. Mash the soup mixture, leaving some chunks if desired. remove ham from bone; cut into chunks. Discard bone and fat. Return meat to the soup; heat through. Yield: 12-14 servings (about 3 quarts).

Nutritional Facts 1 serving (1 cup) equals 163 calories, 2 g fat (1 g saturated fat), 8 mg cholesterol, 214 mg sodium, 27 g carbohydrate, 10 g fiber, 10 g protein.

Originally published as Navy Bean Squash Soup in Country Woman September/October 2000, p29

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Reviews for Navy Bean Squash Soup (2)

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Navy Bean Squash Soup

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Reviewed on Dec. 28, 2011 by pettman

Wow,it started out for supper but was ready by noon and will gone by supper.

The only change was added some mashed potatoes left overs in.

Reviewed on Jan. 03, 2010 by halfstaple

The taste was wonderful, but I had to add more liquid while it cooking to keep it from getting to dry. Other than that, it was perfect. Next time I will start when more broth.