Bean Soup

Name: Bean Soup Recipe
Prep time: PTM
Cook time: PTM
Total time: PTM
Yield: 10
Ingredients: Ham bone with fat and meat left on; 1-2 bags navy beans; 1 small carrot chopped; 2 stalks celery chopped; 1 yellow onion chopped; 1 1/2 tsp salt; 2 tsp pepper; 1 bay leaf; 1/2 tsp sage; 1/2 tsp thyme

Number of Servings: 10

Ingredients

Ham bone, with fat and meat left on1-2 bags navy beans1 small carrot, chopped2 stalks celery, chopped1 yellow onion, chopped1 1/2 tsp salt2 tsp pepper1 bay leaf1/2 tsp sage1/2 tsp thyme

Directions

Shred or chop 1 cup of ham per bag of beans. Place ham and ham bone in pot. Cover with water. Bring to light boil. Add beans 1 bag at a time. Add remaining ingredients. Simmer for hours. Add water as neccessary. Soup should be somewhat thick and mushy. If soup sticks to bottom of pan, transfer to another pot. Try not to scrape any burned soup off. When all meat has fallen off bone, remove bone and any fat that may be floating on top. Store in fridge up to 1 week. When reheating, add some water to thin it out just a bit.

Number of Servings: 10

Recipe submitted by SparkPeople user KNOVICK421.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 186.7
Total Fat: 4.8 g
Cholesterol: 23.1 mg
Sodium: 1,247.6 mg
Total Carbs: 22.8 g
Dietary Fiber: 8.4 g
Protein: 13.5 g

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