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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 95.5
  • Total Fat: 0.9 g
  • Cholesterol: 14.0 mg
  • Sodium: 444.1 mg
  • Total Carbs: 15.4 g
  • Dietary Fiber: 5.5 g
  • Protein: 7.8 g

View full nutritional breakdown of Navy Bean & Ham Soup calories by ingredient
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Navy Bean & Ham Soup

Submitted by: TAMRACLOVEC
Navy Bean & Ham Soup

Introduction

Soup recipe from The Goodhousekeeping Illustrated 1980. Photo with my Millet & Butternut cakes. Soup recipe from The Goodhousekeeping Illustrated 1980. Photo with my Millet & Butternut cakes.
Number of Servings: 10

Ingredients

    16oz navy beans
    1/2 pound extra lea ham roast, diced
    9 C water
    2 large onions, diced
    2 ribs celery, diced
    4 teaspoons Herb-Ox NO Sodium chicken bouillon
    1 bay leaf
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    1/8 teaspoon ground cloves
    1 can diced tomatoes with green chilis (rotel) or plain tomatoes

Directions

1. In an 8qt dutch oven, heat beans & water to a boil. Boil for 2 minutes. Turn off heat, cover and stand 1 hour.

2. In a large skillet, brown the ham. Once ham is browned, add onions and celery and cook until tender, about 10 minutes.

3. Add ham mixture to beans and water (do not drain) and add spices (except salt - adding salt now will make the beans tough) Heat to boiling, then reduce to simmer 1.5 hours, or until beans are tender.

4. When beans are tender, add tomatoes and salt. Simmer 30 minutes more or until beans are very tender and soup has thickened.

Serving Size: Makes 10 cups

Number of Servings: 10

Recipe submitted by SparkPeople user TAMRACLOVEC.






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