Navy Bean Soup

By Koric

Great soup with a hot spicy bite. The first few spoonfuls you may think the soup is too spicy to eat, but trust me and keep eating.. you'll love it

Ingredients

• 3 cans of canned navy beans
• 4 Cups Chicken or Vegetable Broth
• 2 Cups Water
• 1 Cup Milk
• 2 Chopped Celery Stalks
• 2 Minced Garlic Cloves
• 3 Sliced Carrots
• 1 Large yellow onion (chopped)
• 1/4 Cup chopped Fresh Parsley
• 1/2 teaspoon Black Pepper
• 2 Tablespoons Olive Oil
• 1 teaspoon Cayenne Pepper
• 1 1/2 pounds Smoked Ham (1/2" thick) cut into small cubes
• 1 10 ounce can of tomato soup

Details

Servings 16
Adapted from savory-soup-recipes.com

Preparation

Step 1

1. Add 4 cups chicken or vegetable broth, 2 cups water and 1 1/2 pounds smoked ham in a large covered pot. Heat to boiling then reduce heat.
2. While the broth and ham are simmering add 2 minced or crushed garlic cloves, 1/4 cups chopped fresh parsley, 1/2 teaspoon black pepper and 1 teaspoon cayenne pepper. Simmer on medium high heat for 30 minutes.
3. Pour about 2 tablespoons olive oil into a large frying pan and heat the oil on medium high. Now add 1 large chopped onion, 3 thinly sliced carrots, and 2 finely chopped celery stalks and saute for about 4 minutes. Stirring Frequently.
4. After sauteing for 4 minutes add the saute mix to the pot along with 1 cup of milk and 1 10 ounce can of tomato soup. Add the navy beans and simmer on medium heat for 20 minutes stirring occasionally. You will have to watch it after adding the milk because it tends to bubble over if the stove is on too high.