Navy Bean Squash Soup

Name: Navy Bean Squash Soup
Prep time: 10 min
Cook time: 1 h 35 min
Total time: 1 h 45 min
Yield: 12-14 servings (about 3 quarts).
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

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Total Time

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

Makes

12-14 servings (about 3 quarts)

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.

Navy Bean Squash Soup Recipe photo by Taste of Home

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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.

Nutrition Facts

1 cup: 163 calories, 2g fat (1g saturated fat), 8mg cholesterol, 214mg sodium, 27g carbohydrate (4g sugars, 10g fiber), 10g protein.

Navy Bean Squash Soup

Ingredients

Directions

Nutrition Facts

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