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.
- 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
- 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).
Originally published as Navy Bean Squash Soup in Country Woman September/October 2000, p29
Reviews for Navy Bean Squash Soup
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review