Navy Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 Ham bone with 8oz or so of ham left on3 cups of Navy Beans1 carton (32 oz) Chicken brothWater 32 oz1/2 medium onion chopped1 small bag of baby carrots chopped1 zucchini chopped into 1/4 in cubes1 tbs Parsley (dried or fresh)2 bay leaves (whole, removed after cooking)salt (to taste)black pepper (to taste)1tbls Olive oil
BEFORE YOU BEGIN either soak your beans overnight in water or quick soak by putting them in boiling water and turning off the heat and letting them soak for 1 hour.
THEN In a pressure cooker over medium heat (you can do this in a pot as well, but you will need to cook the soup for 2 hours) add 1 tbs of olive oil. Add the onions, carrots, zucchini (you can use any veggie really and substitute as needed.) and saute until onions are just translucent. Add the bay leaves, parsley, ham bone, water and chicken broth. Cover and bring the pot to pressure and cook for 25 min. Release the pressure and check the softness of the beans. If they are still too firm, continue cooking 5 more min.
When done, remove Bay leaf and ham bone. Remove any meat from the bone and return the meat to the soup. Add salt and pepper to taste (be careful, as some ham can add quite a lot of salt).
You can eat it as is, but I like to use a stick blender and mush up some of the beans to make it more creamy, this also makes it thicker but this step is optional.
Makes about 10 cups (servings are based on 1 cup servings)
Number of Servings: 10
Recipe submitted by SparkPeople user JEDIGIRL76.
THEN In a pressure cooker over medium heat (you can do this in a pot as well, but you will need to cook the soup for 2 hours) add 1 tbs of olive oil. Add the onions, carrots, zucchini (you can use any veggie really and substitute as needed.) and saute until onions are just translucent. Add the bay leaves, parsley, ham bone, water and chicken broth. Cover and bring the pot to pressure and cook for 25 min. Release the pressure and check the softness of the beans. If they are still too firm, continue cooking 5 more min.
When done, remove Bay leaf and ham bone. Remove any meat from the bone and return the meat to the soup. Add salt and pepper to taste (be careful, as some ham can add quite a lot of salt).
You can eat it as is, but I like to use a stick blender and mush up some of the beans to make it more creamy, this also makes it thicker but this step is optional.
Makes about 10 cups (servings are based on 1 cup servings)
Number of Servings: 10
Recipe submitted by SparkPeople user JEDIGIRL76.
Nutritional Info Amount Per Serving
- Calories: 132.9
- Total Fat: 3.4 g
- Cholesterol: 9.7 mg
- Sodium: 581.3 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 6.7 g
- Protein: 7.8 g
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