Navy Bean Soup

Name: Navy Bean Soup
Ingredients: 1 lbs. dry navy beans; 1 smoked ham bone; 1 cup diced onion; 1-1/2 cups diced potatoes, skin on; 1 cup diced carrots; 1/4 cup diced celery; 2 cloves garlic, peeled and minced; 2 Tbsp. fresh parsley; 1 tsp. mined fresh thyme; 1 bay leaf; 6 cups water; 2 cups vegetable, chicken or beef broth; 1 cup tomato puree; salt and pepper to taste; 1 cup heavy cream (optional)

15 ingredients

6 steps

Ingredients

1 lbs. dry navy beans
1 smoked ham bone
1 cup diced onion
1-1/2 cups diced potatoes, skin on
1 cup diced carrots
1/4 cup diced celery
2 cloves garlic, peeled and minced
2 Tbsp. fresh parsley
1 tsp. mined fresh thyme
1 bay leaf
6 cups water
2 cups vegetable, chicken or beef broth
1 cup tomato puree
salt and pepper to taste
1 cup heavy cream (optional)

Directions

1

Wash and soak bean overnight and drain.
2

Or bring beans and water to a boil and let soak for 1 hour.
3

Discard soaking liquid and rinse beans under running water.
4

Place beans in stockpot with ham, onion, potatoes, carrots, celery, garlic, parsley, thyme and bay leaf.
5

Add water and broth.
6

Bring to a boil over high heat. Lower heat and simmer for 2 hours or until beans are very soft, adding water as necessary. Add tomato puree and seasonings and cook for additional 30 minutes.