Ham and Navy Bean Soup

By trinas606

Ham and Navy Bean Soup

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 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
• Directions

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