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