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My Favorite Navy Bean Soup
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Description
Perfect soup for a cool fall weather meal! A great way to use that ham bone you have had in the freezer since Easter.
Ingredients
- 1 pound Dried Navy Beans
- 1 whole Meaty Ham Bone
- 2-½ cups Celery, Chopped
- 2-½ cups Carrots, Grated Or Shredded
- 1 whole Onion, Chopped Or Shredded
- 1 Tablespoon Dried Parsley
- 2 cloves Minced Garlic
- ¼ teaspoons Tabasco
- 1 teaspoon Salt
- ¼ teaspoons Black Pepper
Preparation
Sort and wash the beans.
Add 6 cups water and soak beans overnight or about 8 hours (I always forget to do this before I go to bed so I ended up simmering the beans according to the package instructions, which takes about 2 to 2 1/2 hours).
Drain beans, add ham bone and cover with water. Cover, bring to a boil, then reduce the heat and simmer for 1 hour.
Add remaining ingredients and simmer for 1 hour until beans are tender.
Remove the bone. Chop up the ham and return the meat to the soup.
Enjoy!
I serve this with a good beer bread (recipe found here on Tasty Kitchen). Super easy, heavy bread that only takes 1 hour and no yeast!
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