Hearty Navy Bean Soup Recipe
- 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
- 1. Rinse and sort beans. Place beans in a Dutch oven or soup kettle; 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 to 4 hours or until beans are softened.
- 2. Drain and rinse beans, discarding liquid. Place in a large Dutch oven or soup kettle. 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 stand until cool enough to handle. Remove meat from bone; discard bone. Cut meat into bite-size 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. Yield: 10 servings (2-1/2 quarts).
Diabetic Exchanges: One serving (prepared with lean ham and no added salt) equals 2-1/2 starch, 1 lean meat, 1 vegetable; also, 265 calories, 373 mg sodium, 10 mg cholesterol, 41 gm carbohydrate, 19 gm protein, 3 gm fat.