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Navy Bean Soup Recipe

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This recipe for Navy Bean Soup, by , is from Recipe Favorites, 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!

Contributor:  
Contributor:  
Tanya Wolfe

Category:
Category:

Ingredients:  
Ingredients:  
3c.(1.5lb) dried Navy Beans
14.5oz. diced tomato, undrained
1 Lg. Onion, chopped
1 meaty Ham hock or 1c. Cooked Ham, diced
2c. Chicken Broth
2.5c. Water
Salt and Pepper to taste
Fresh Parsley, minced

Directions:
Directions:
Rinse and sort beans, soak according to package. Drain and rinse then place in dutch oven. Add tomatoes with juice, onion, ham, broth, water, salt and pepper. Bring to a boil, reduce heat, cover and simmer until beans are tender, about 1.5 hours. Add more water if necessary. Remove hock; let stand and cool until can handle then remove meat and set aside to cool. Add ham back into beans, heat through and serve.

Personal Notes:
Personal Notes:
For thicker soup, puree beans before adding cooled ham hock meat or diced, cooked ham to beans.

 

 

 

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