Publisher Photo
Publisher Photo
When I know I have a busy day ahead of me, I reach for this recipe. I just pop this soup in the oven early in the day and have a delicious ready-to-eat meal all set for supper.
MAKES:
18 servings
TOTAL TIME:
Prep: 10 min. Cook: 4-1/2 hours
MAKES:
18 servings
TOTAL TIME:
Prep: 10 min. Cook: 4-1/2 hours

Ingredients

  • 1 pound dry navy beans
  • 1-1/4 pounds fully cooked ham, diced
  • 3 quarts water
  • 2 cans (8 ounces each) tomato sauce
  • 1 cup each diced onion, celery and carrot
  • 2 teaspoons chili powder
  • 2 teaspoons salt
  • 1 teaspoon dried marjoram
  • 1/4 teaspoon pepper

Directions

Combine all ingredients in a 6-qt. ovenproof Dutch oven. Cover and bake at 350° for 4-1/2 to 5 hours or until beans are tender. Yield: 14-18 servings (4-1/2 quarts).
Originally published as Oven-Baked Bean Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p8

Nutritional Facts

1 cup: 147 calories, 3g fat (1g saturated fat), 17mg cholesterol, 738mg sodium, 19g carbohydrate (3g sugars, 7g fiber), 12g protein.

  • 1 pound dry navy beans
  • 1-1/4 pounds fully cooked ham, diced
  • 3 quarts water
  • 2 cans (8 ounces each) tomato sauce
  • 1 cup each diced onion, celery and carrot
  • 2 teaspoons chili powder
  • 2 teaspoons salt
  • 1 teaspoon dried marjoram
  • 1/4 teaspoon pepper
  1. Combine all ingredients in a 6-qt. ovenproof Dutch oven. Cover and bake at 350° for 4-1/2 to 5 hours or until beans are tender. Yield: 14-18 servings (4-1/2 quarts).
Originally published as Oven-Baked Bean Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p8

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