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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Navy Bean Squash Soup Recipe

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This recipe for Navy Bean Squash Soup is from The "Yes List", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound dry navy beans, sorted and rinsed
2 cans (14 ½ ounces each) chicken broth
2 cups water
1 meaty ham bone
2 to 2 ½ pounds butternut squash, peeled, seeded and cubed (about 5 cups)
1 large onion, chopped
½ teaspoon salt
½ teaspoon pepper
Directions:
Directions:
Place beans in a large saucepan or Dutch oven; add water to cover by 2 inches. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and discard liquid; return beans to pan. Add the broth, water, ham bone, squash, onion salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1½ to 1¾ hours or until beans are tender. Remove ham bone. Mash the soup mixture, leaving some chunks if desired. Remove ham from bone; cut into chunks. Discard bone and fat. Return meat to the soup; heat through. Yield: 12-14 servings (about 3 quarts).
Personal Notes:
Personal Notes:
(I usually substitute 3 cans of great northern beans, drained, instead of messing with the dry beans.)

 

 

 

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