Navy Bean Soup
I use a ham bone from the freezer to flavor this soup. In addition, I also freeze the rind or fat from the ham. Render some fat from the rind or salt pork to cook the onions in for extra flavor. You can also use bacon, if you do not have a ham bone or make the whole thing vegetarian.
Servings: 10
Calories: 311kcal
Ingredients
- 1 pound navy beans
- 1 large onion diced
- 3 celery stalk sliced
- 3 large carrots sliced into 1/4-inch rounds
- 1/4 cup parsley leaves and stems
- 2 sprigs thyme
- 1 bay leaf
- 1 ham bone optional
- 3 ounces salt pork or ham rind or 3 strips diced bacon or 2T canola oil
- 8 cups water
- 1 potato peeled and diced
- 1 teaspoon salt
- 5 grindings black pepper freshly ground
Instructions
- Soak beans overnight covered in 2 quarts of water OR bring to boil, cover, remove from heat and let sit for 30 minutes. Drain and rinse beans.
- In a soup pot, add optional salt pork or canola oil. Cook onion until translucent, about 5 minutes. Add drained beans, ham bone, celery, carrots, parsley stems, thyme, bay leaf and 8 cups water. Bring to a boil, cover and then simmer for 30 minutes.
- After 30 minutes, add in potato and season to taste with salt and pepper. Cover and cook on low for an additional 45 minutes or until beans are tender and begin to split.
- Remove the bone, the ham rind and the thyme sprigs. Puree all or part of the soup in a blender in batches. If you want some texture, leave about 1/3 of the soup and mix it with the other 2/3 that has been pureed.
- Serve in bowls and garnish with parsley leaves.
- ENJOY THIS RECIPE FROM FreshFoodinaFlash.com
Nutrition
Calories: 311kcal