Navy Bean Soup with Ham
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 lb dry navy beans1 smoked ham shank, about 1 lb w/ bone1 medium onion, diced1 carrot, diced2 stalks celery, diced1 tsp thymesalt and pepper to taste
Place beans in large pot. Cover with about 6 c. of water. Bring to a boil, cook for 2 minutes, then remove from heat and let stand for 1 hour.
Meanwhile, dice onions, celery, and carrot. After soaking, remove beans and liquid from pot. Reserve liquid. In pot, sautee onion, carrot, and celery with a little of the bean liquid. Add beans, liquid, and ham shank. Add enough water to cover beans and at least partially cover ham shank. Add thyme. Bring to a boil and cook for 1 hour, or until beans are tender.
Remove ham shank from pot. When cool enough to handle, strip meat, coarsely chop, and return to soup. Dispose of bone.
Salt and pepper to taste, and serve!
Number of Servings: 6
Recipe submitted by SparkPeople user ENGINEERMOM.
Meanwhile, dice onions, celery, and carrot. After soaking, remove beans and liquid from pot. Reserve liquid. In pot, sautee onion, carrot, and celery with a little of the bean liquid. Add beans, liquid, and ham shank. Add enough water to cover beans and at least partially cover ham shank. Add thyme. Bring to a boil and cook for 1 hour, or until beans are tender.
Remove ham shank from pot. When cool enough to handle, strip meat, coarsely chop, and return to soup. Dispose of bone.
Salt and pepper to taste, and serve!
Number of Servings: 6
Recipe submitted by SparkPeople user ENGINEERMOM.
Nutritional Info Amount Per Serving
- Calories: 194.4
- Total Fat: 6.5 g
- Cholesterol: 19.3 mg
- Sodium: 37.9 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 8.8 g
- Protein: 11.5 g
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