HEARTY NAVY BEAN SOUP RECIPE
Beans were a commodity you did not survive without in the '30s. This excellent navy bean and ham soup is my favorite!
Prep Time : 30 mins + soaking
Cook Time : 1-3/4 hours
Servings : 10 servings (2-1/2 quarts)
INGREDIENTS
· 3 cups (1-1/2 pounds) dried navy beans
· 1 can (14-1/2 ounces) diced tomatoes, undrained
· 1 large onion, chopped
· 1 meaty ham hock or 1 cup diced cooked ham
· 2 cups chicken broth
· 2-1/2 cups water
· Salt and pepper to taste
· Minced fresh parsley
INSTRUCTIONS
1. Rinse and sort beans; soak according to package directions.
2. Drain and rinse beans, discarding liquid. Place in a Dutch oven. Add the tomatoes with juice, onion, ham hock, broth, water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until beans are tender, about 1-1/2 hours.
3. Add more water if necessary. Remove ham hock and let stand until cool enough to handle. Remove meat from bone; discard bone. Cut meat into bite-sized pieces; set aside. (For a thicker soup, cool slightly, then puree beans in a food processor or blender and return to pan.) Return ham to soup and heat through. Garnish with parsley.
Note
· If Cooking for Two: Freeze serving-size portions to enjoy later.
NUTRITION
1 cup: 245 calories, 2g fat (0 saturated fat), 8mg cholesterol, 352mg sodium, 42g carbohydrate (5g sugars, 16g fiber), 18g protein. Diabetic exchanges: 3 starch, 2 lean meat.
Recipe from tasteofhome.com
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