Navy Bean & Spinach Soup

Name: Navy Bean & Spinach Soup
Cuisine: American
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

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By Cathy Gillespie
@circlemoon8

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

Rating:

☆☆☆☆☆ 0 votes0

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
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How to Make Navy Bean & Spinach Soup

Step-by-Step

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.

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