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Ingredients
- 1 pound dried navy beans
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 large carrot, diced
- 3 ribs celery, diced
- 1 tablespoon crumbled fresh sage, or 1/2 Tbsp dried
- 4 cups low-sodium beef broth
- 4 cups water
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/4 c. pearled barley
- 8 ounces lean ham, cubed
- 1 cup chopped fresh parsley leaves
Details
Preparation time 30mins
Cooking time 120mins
Preparation
Step 1
Pick over beans and discard any stones.
Soak beans in cold water for at least 8 hours. Drain and rinse well.
Heat oil in soup pot over medium-high heat.
Add onion and cook, stirring, until soft and translucent, about 4 minutes.
Add garlic and cook for 30 seconds.
Add carrot, celery, and sage and cook, stirring, until vegetables begin to soften, about 5 minutes.
Add beans, beef broth, water, bay leaf, salt, and black pepper and bring to boil.
Reduce heat to medium low, cover, and cook until beans have begun to soften, about 1 hour.
Add ham (and pearled barley, opt) and cook, uncovered, until beans are soft and soup has thickened, about 30 minutes more.
Serve garnished with parsley.
Nutrition Facts
SERVING SIZE
Calories: 250
Total fat: 4g
Carbohydrate: 38g
Fiber: 15g
Protein: 6g
Sodium: 530mg
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