Navy Bean Soup I

          

A hearty soup that will warm you on a cold night.

Original recipe makes 8 – 10 servings

Ingredients

1 (16 ounce) package dried navy beans
6 cups water
1 (14.5 ounce) can diced tomatoes
1 onion, chopped
2 stalks celery, chopped
1 clove garlic, minced
1/2 pound chopped ham
1 cube chicken bouillon
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley
2 teaspoons garlic powder
1 bay leaf
1 teaspoon salt
1/2 teaspoon ground black pepper
3 cups water

  • PREP

    15 mins

  • COOK

    4 hrs 10 mins

  • READY IN

    4 hrs 25 mins

Directions

  1. Combine beans, water, tomatoes, onion, celery, garlic, ham, bouillon, Worcestershire sauce, parsley, garlic, and bay leaf in a stock pot; bring to a boil. Lower heat, cover, and simmer for two hours.
  2. Add additional water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf.

Nutrition

Calories: 236 kcal
Carbohydrates: 35.7 g
Cholesterol: 15 mg
Fat: 3.4 g
Fiber: 13 g
Protein: 16.1 g
Sodium: 879 mg