Ham and Navy Bean Soup

Ham and Navy Bean Soup

Ham and Navy Bean Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Ingredients

  • 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 ½ Tbsp dried

  • 4

    cups low-sodium beef broth

  • 4

    cups water

  • 1

    bay leaf

  • 1

    teaspoon salt

  • 1

    teaspoon freshly ground 
black pepper

  • ¼

    c. pearled barley

  • 8

    ounces lean ham, cubed

  • 1

    cup chopped fresh parsley leaves

  • Directions

Directions

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


Nutrition

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