Hearty Navy Bean Soup Recipe photo by Taste of Home
Hearty Navy Bean Soup
TOTAL TIME: Prep: 30 min. + soaking Cook: 1-3/4 hours
YIELD: 10 servings (2-1/2 quarts).
My family loves navy bean soup! Beans were a commodity you did not survive without in the '30s. This excellent navy beans and ham soup is a real family favorite of ours and I make it often. —Mildred Lewis, Temple, Texas
Ingredients
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3 cups (1-1/2 pounds) dried navy beans
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 large onion, chopped
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1 meaty ham hock or 1 cup diced cooked ham
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2 cups chicken broth
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2-1/2 cups water
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Salt and pepper to taste
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Minced fresh parsley, optional
Directions
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1.
Rinse and sort beans; soak according to package directions.
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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.
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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.
Nutrition Facts
1 cup: 244 calories, 2g fat (0 saturated fat), 8mg cholesterol, 410mg sodium, 42g carbohydrate (5g sugars, 10g fiber), 18g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1 vegetable.
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