Navy Bean Soup
2 cdried navy beans
2 cchicken broth, unsalted
1 stalk(s)celery with leaves thinly sliced
1carrot thinly sliced
1 mediumonion thinly chopped
4 oztomato sauce
4 ozdiced ham
2dried bay leaves
1/4 cbrown sugar, firmly packed
How to Make Navy Bean Soup
- cover 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.
- drain 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.
- remove 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.