navy bean & spinach soup

Name: Navy Bean & Spinach Soup
Cuisine: American
Ingredients: 1 1/2 cup(s) dried navy beans; 1 large onion, chopped; 2 clove(s) garlic, minced; 2 tablespoon(s) oil; 2 quart(s) chicken broth; 1/4 cup(s) pearl barley; 1 - ham hock; 2 large carrots, sliced; 2 stalk(s) celery, sliced; 2 - bay leaves; 3/4 teaspoon(s) dried majoram; 3/4 teaspoon(s) dried thyme; 3/4 teaspoon(s) dried basil; 14 1/2 ounce(s) can stewed tomatoes, with juice; 10 ounce(s) frozen spinach, thawed; - salt, pepper & cayenne, to taste

11 Pinches

Cathy Gillespie

ARIZONA CITY, AZ

Updated on May 28, 2015

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

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Ingredients

1 1/2 cups dried navy beans
1 large onion, chopped
2 cloves garlic, minced
2 tablespoons oil
2 quarts chicken broth
1/4 cup pearl barley
1 - ham hock
2 large carrots, sliced
2 stalks celery, sliced
2 - bay leaves
3/4 teaspoon dried majoram
3/4 teaspoon dried thyme
3/4 teaspoon dried basil
14 1/2 ounces can stewed tomatoes, with juice
10 ounces frozen spinach, thawed
- salt, pepper & cayenne, to taste

How To Make navy bean & spinach soup

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.

Step 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.
Step 3

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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