navy bean soup
This makes a wonderful bean soup, one of the best I have ever tasted. It is a little simpler than many other recipes because I use packaged diced ham instead of starting out with a ham hock or ham bone picking off the meat, grissel, and fat. The brown sugar and tomato sauce make a little bbq flavor.
prep time
30 Min
cook time
2 Hr 30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 cups dried navy beans
- 2 cups chicken broth, unsalted
- 2 cups water
- 1 stalk celery with leaves thinly sliced
- 1 - carrot thinly sliced
- 1 medium onion thinly chopped
- 4 ounces tomato sauce
- 4 ounces diced ham
- 2 - dried bay leaves
- 1/4 cup brown sugar, firmly packed
How To Make navy bean soup
-
Step 1cover beans with water and a table spoon of baking soda.Make sure there is plenty of water for the beans to soak up. Let sit over night or even 24 hours.
-
Step 2drain and rinse beans, put back in pot with 2 cups water and 2 cups chicken broth, add 2 whole dried bay leaves. Simmer at low heat until the beans are just tender, about an hour. Keep adding water as necessary so the beans don't burn.
-
Step 3remove and discard the bay leaves, add the carrots, onion, celery, tomato sauce, brown sugar, and ham, continue to simmer until all is tender. Continue to add water as necessary without getting to watered down.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Bean Soups
Ingredient:
Beans/Legumes
Diet:
Gluten-Free
Diet:
Dairy Free
Diet:
Soy Free
Culture:
American
Method:
Stove Top
Tag:
#Heirloom
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