Bean Soup
By KathieC
Ingredients
- 1 lb dried navy beans
- 2 medium onions, chopped
- 2 t canola oil
- 2 celery ribs, chopped
- 10 C water
- 4 C cubed fully cooked ham
- 1 C potatoes, mashed potatoes
- 1/2 C carrot, shredded
- 2 T Worcestershire sauce
- 1 t salt
- 1/2 t dried thyme
- 1/2 t pepper
- 2 bay leaves
- 1 meaty ham bone or 2 smoked ham hocks
- 1/4 C fresh parsley, minced
Details
Servings 15
Preparation time 30mins
Cooking time 31mins
Preparation
Step 1
Place beans in a 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 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid.
In the same pan, saute onions in oil for 2 minutes. Add celery; cook until tender. Stir in the beans, water, ham, potatoes, carrot, Worcestershire sauce, salt, thyme, pepper and bay leaves. Add ham bone. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until beans are tender. Discard bay leaves.
Remove ham bone; and set aside until cool enough to handle. Remove ham from bone and cut into cubes. Discard bone. Return ham to soup. Garnish soup with parsley. Yield: 15 servings (3-3/4 quarts).
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