Navy Bean Soup
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Navy Bean Soup calories by ingredient
Introduction
This is a hearty soup with veggies and ham that I eat as a meal. It is filling and warm... perfect for a cold day. This is a hearty soup with veggies and ham that I eat as a meal. It is filling and warm... perfect for a cold day.Number of Servings: 10
Ingredients
-
1 Ham bone with 8oz or so of ham left on
3 cups of Navy Beans
1 carton (32 oz) Chicken broth
Water 32 oz
1/2 medium onion chopped
1 small bag of baby carrots chopped
1 zucchini chopped into 1/4 in cubes
1 tbs Parsley (dried or fresh)
2 bay leaves (whole, removed after cooking)
salt (to taste)
black pepper (to taste)
1tbls Olive oil
Directions
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.