Navy Bean & Ham Soup
Recipe: #1655
October 29, 2011
Categories:
"Make certain to leave a fair amount of ham on the bone, this is also delicious using one large or two smaller smoked ham hocks. Amounts stated will yield about four quarts"
Ingredients
Nutritional
- Serving Size: 1 (405.5 g)
- Calories 357.1
- Total Fat - 20 g
- Saturated Fat - 2.9 g
- Cholesterol - 3.4 mg
- Sodium - 212.7 mg
- Total Carbohydrate - 38.9 g
- Dietary Fiber - 1 g
- Sugars - 2.1 g
- Protein - 9.5 g
- Calcium - 63.6 mg
- Iron - 1.2 mg
- Vitamin C - 3.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place beans in a pot then add water to cover by 3-inches; bring to a boil then boil for about 5 minutes then remove from the heat, cover and let stand for 2 to 4 hours or until beans are softened.
Step 2
Drain and rinse beans, discarding liquid.
Step 3
In a large pot or Dutch oven heat oil over medium-high heat(use enough oil to coat the bottom of the pot) add in onions and celery; cook until tender (about 3-4 minutes).
Step 4
Add in garlic, dried thyme and cayenne; cook for 2 minutes.
Step 5
Stir in the beans, broth, water, potato flakes or mashed potato, Worcestershire sauce, seasoned salt, black pepper and bay leaves, then add in the ham bone; bring to a boil then reduce heat, cover and simmer partially covered for about1-1/2 hours or until beans are tender.
Step 6
Discard bay leaves.
Step 7
Remove ham bone; and set aside until cool enough to handle, then remove ham from bone and cut into cubes.
Step 8
Discard bone. Return the chopped ham to soup and heat through.
Tips
No special items needed.