Navy Bean Soup

Name: Navy Bean Soup
Ingredients: 1 1/4 cups dried navy beans or 1 1/4 cups lima beans, rinsed and drained; 4 ounces salt pork or 4 ounces fully cooked ham, , chopped; 1/4 cup chopped onion; 1/2 teaspoon dried oregano leaves; 1/4 teaspoon salt; 1/4 teaspoon ground ginger; 1/4 teaspoon dried sage; 1/4 teaspoon black pepper; 2 cups nonfat milk; 2 tablespoons butter

10 ingredients

13 steps

Ingredients

1 1/4 cups dried navy beans or 1 1/4 cups lima beans, rinsed and drained
4 ounces salt pork or 4 ounces fully cooked ham, , chopped
1/4 cup chopped onion
1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon dried sage
1/4 teaspoon black pepper
2 cups nonfat milk
2 tablespoons butter

Directions

1

Place navy beans in large saucepan, add enough water to cover beans.
2

Bring to boil, reduce heat and simmer 2 minutes.
3

Remove from heat, cover and let stand for 1 hour (Or, cover beans with water and soak overnight).
4

Drain beans and return to saucepan.
5

Stir in 2 1/2 cups water, salt pork, onion, oregano, salt, ginger, sage and pepper.
6

Bring to a boil, reduce heat.
7

Cover and simmer 2 to 2 1/2 hours or until beans are tender.
8

(If necessary, add more water during cooking).
9

Add milk and butter, stirring until mixture is heated through and butter is melted.
10

Season with additinal salt and pepper.
11

I have made this soup with a leftover ham bone with a little meat left on it instead of the salt pork or chopped ham.
12

Place the ham bone in the pot before bringing to a boil and remove after the 2 1/2 hours of simmering, scrape and chop any meat left on the bone into the soup.
13

Discard bone.