Navy Bean Squash Soup

Name: Navy Bean Squash Soup
Ingredients: 1 pound dried navy beans; 2 cans (14-1/2 ounces each) chicken broth; 2 cups water; 1 meaty ham bone; 2 to 2-1/2 pounds butternut squash, peeled, seeded and cubed (about 5 cups); 1 large onion, chopped; 1/2 teaspoon salt; 1/2 teaspoon pepper

8 ingredients

3 steps

Ingredients

1 pound dried navy beans
2 cans (14-1/2 ounces each) chicken broth
2 cups water
1 meaty ham bone
2 to 2-1/2 pounds butternut squash, peeled, seeded and cubed (about 5 cups)
1 large onion, chopped
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

1

Sort beans and rinse with cold water. Place beans in a large saucepan or Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
2

Drain and discard liquid; return beans to pan. Add the broth, water, ham bone, squash, onion, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until beans are tender.
3

Remove ham bone. Mash the soup mixture, leaving some chunks if desired. remove ham from bone; cut into chunks. Discard bone and fat. Return meat to the soup; heat through.