A very tasty ham and navy bean soup.
Place rinsed beans into a large stock pot. Add water & chicken broth and bring to a boil.
(I like to use more chicken broth if I have a lot of ham left-over and sometimes another half bag of beans.)
Boil gently for 2 minutes; remove from heat, cover and let stand for 1 hour.
Add ham bone, cubed ham, onion, pepper and bay leaf.
Bring to a boil; reduce heat, cover and simmer for 1 hour and 15 minutes or until beans are soft.
(May be less time if you soak the beans overnight).
Occasionally skim the top of the soup while it is cooking.
Add carrots and celery, cook until tender.
Once the soup is done, remove about 1 1/2 cups and puree with a hand blender (or simply mash).
Add back to the soup for a really nice consistency.
Remove ham bone, scrape any meat from the bone (discard the bone and fat) and place meat back into soup and serve.
I soaked my beans overnight, like I always do. I put all the ingredients into a slowcooker, set it on low and at dinnertime we had bean soup like I remembered as a kid! I grew up putting ketchup in my soup and eating it ladled over thick slices of bakery bread! YUM
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Serving Size: 1 Serving (1048g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 1552 | ||
Calories from Fat: 882 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 98g | 131 % | |
Saturated Fat 28.4g | 142 % | |
Monounsaturated Fat 40.9g | ||
Polyunsanturated Fat 20.5g | ||
Cholesterol 494.3mg | 152 % | |
Sodium 1104.7mg | 38 % | |
Potassium 1829.9mg | 48 % | |
Total Carbohydrate 33g | 10 % | |
Dietary Fiber 6.2g | 25 % | |
Sugars, other 26.8g | ||
Protein 128.6g | 184 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1552
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