Navy Bean & Spinach Soup
Rating:
☆☆☆☆☆ 0 votes0
Method:
Stove Top
Ingredients
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1 1/2 cdried navy beans
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1 largeonion, chopped
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2 clovegarlic, minced
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2 Tbspoil
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2 qtchicken broth
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1/4 cpearl barley
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1ham hock
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2 largecarrots, sliced
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2 stalk(s)celery, sliced
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2bay leaves
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3/4 tspdried majoram
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3/4 tspdried thyme
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3/4 tspdried basil
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14 1/2 ozcan stewed tomatoes, with juice
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10 ozfrozen spinach, thawed
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·salt, pepper & cayenne, to taste
How to Make Navy Bean & Spinach Soup
- Cover beans plus 2" of water in large pot; heat to boiling. Reduce heat and cook 2 minutes. Remove the beans from heat; let stand, covered 1 hour. Drain.
- Sauté onion & garlic in oil until onion is tender, 5 minutes. Add the beans & remaining ingredients, except tomatoes, spinach, salt, pepper and cayenne; heat to boiling, reduce heat and simmer covered until beans are tender, 1 hour.
- Discard ham hock & bay leaves. Add tomatoes with liquid & spinach; simmer until hot, 5 minutes. Season to taste with salt, pepper and cayenne.
