Navy Bean & Spinach Soup Recipe

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Navy Bean & Spinach Soup

Cathy Gillespie


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

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Stove Top


1 1/2 c
dried navy beans
1 large
onion, chopped
2 clove
garlic, minced
2 Tbsp
2 qt
chicken broth
1/4 c
pearl barley
ham hock
2 large
carrots, sliced
2 stalk(s)
celery, sliced
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


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.

About this Recipe

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