Navy Bean Soup I recipe

All Recipes Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

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
½ 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
½ teaspoon ground black pepper
3 cups water

Nutrition Info

235.5 calories
carbohydrate: 35.7 g
cholesterol: 14.9 mg
fat: 3.4 g
fiber: 13 g
protein: 16.1 g
saturatedFat: 1 g
servingSize: -
sodium: 878.6 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 - 10 servings

Recipe Note

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

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