Navy Bean & Spinach Soup

Navy Bean & Spinach Soup

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Cathy Gillespie

By
@circlemoon8

I think I'm going to go put this on the stove right now!

Rating:

☆☆☆☆☆ 0 votes

Method:
Stove Top

Ingredients

  • 1 1/2 c
    dried navy beans
  • 1 large
    onion, chopped
  • 2 clove
    garlic, minced
  • 2 Tbsp
    oil
  • 2 qt
    chicken broth
  • 1/4 c
    pearl barley
  • 1
    ham hock
  • 2 large
    carrots, sliced
  • 2 stalk(s)
    celery, sliced
  • 2
    bay leaves
  • 3/4 tsp
    dried majoram
  • 3/4 tsp
    dried thyme
  • 3/4 tsp
    dried basil
  • 14 1/2 oz
    can stewed tomatoes, with juice
  • 10 oz
    frozen spinach, thawed
  • ·
    salt, pepper & cayenne, to taste

How to Make Navy Bean & Spinach Soup

Step-by-Step

  1. 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.
  2. 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.
  3. Discard ham hock & bay leaves. Add tomatoes with liquid & spinach; simmer until hot, 5 minutes. Season to taste with salt, pepper and cayenne.

Printable Recipe Card

About Navy Bean & Spinach Soup

Course/Dish: Bean Soups
Main Ingredient: Vegetable
Regional Style: American



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