NAVY BEAN SOUP I RECIPE | ALLRECIPES
A hearty soup that will warm you on a cold night.
Provided by ANGCHICK
Categories Bean and Pea Soups
Total Time 4 hours 25 minutes
Prep Time 15 minutes
Cook Time 4 hours 10 minutes
Yield 8 - 10 servings
Number Of Ingredients 15
Steps:
- Combine beans, water, tomatoes, onion, celery, garlic, ham, bouillon, Worcestershire sauce, parsley, garlic, and bay leaf in a stock pot; bring to a boil. Lower heat, cover, and simmer for two hours.
- Add additional water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf.
Nutrition Facts : Calories 235.5 calories, CarbohydrateContent 35.7 g, CholesterolContent 14.9 mg, FatContent 3.4 g, FiberContent 13 g, ProteinContent 16.1 g, SaturatedFatContent 1 g, SodiumContent 878.6 mg, SugarContent 4.2 g
MY NAVY BEAN SOUP RECIPE | ALLRECIPES
A delicious rich and colorful soup. Good for a cool autumn evening.
Provided by Patty Long
Categories Bean and Pea Soups
Total Time 4 hours 0 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 8 servings
Number Of Ingredients 7
Steps:
- Clean and sort the beans. Place them in a large bowl with water to cover and soak for 3 hours.
- In a large pot over medium heat, combine the beans and the chicken stock and allow to simmer.
- Meanwhile, melt the butter or margarine in a large skillet over medium heat. Add the carrots and onion and saute for 10 minutes, or until onion is caramelized. Add this mixture to the pot.
- In the same skillet over medium high heat, saute the bacon for 10 to 15 minutes, or until it is crisp. Drain the grease and add the bacon to the pot. Continue to simmer the soup over medium heat, stirring frequently, until the beans are tender and the soup has thickened.
Nutrition Facts : Calories 448.4 calories, CarbohydrateContent 40 g, CholesterolContent 19.9 mg, FatContent 25.5 g, FiberContent 15 g, ProteinContent 16.9 g, SaturatedFatContent 6.5 g, SodiumContent 995.9 mg, SugarContent 5.1 g
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