This navy bean soup is super easy to make with beans, ham, and tomatoes. It's a soup you'll appreciate on a cold winter's evening. It's an excellent lunch soup as well. Add some leftover diced ham to the soup if you have extra, or use ham hocks instead of the ham bone.
Tomatoes and a meaty ham bone flavor this hearty soup. Serve this tasty soup with cornbread or a crusty homemade bread and a tossed salad. A homemade baguette would be wonderful, or make an easy no-knead bread.
- 1 cup dry navy beans
- 1 meaty ham bone or 1 medium ham hocks
- 1 1/2 quarts water
- 1 cup chopped celery
- 1/2 cup chopped onion
- 2 cans (14.5 ounces each) tomatoes
- salt and pepper
- 1 teaspoon fresh chopped parsley
- Soak beans overnight in cold water; drain. Cover beans and ham bone with 1 1/2 quarts water. Add celery, onions, tomatoes, and parsley. Cover and simmer for 4 to 5 hours, or until the beans are tender.
- About halfway through the cooking time, remove the bone from the soup. Remove the ham from the bone and dice it. Return the diced ham to the soup and continue cooking.
- Season with salt and pepper, to taste.
- Garnish servings with fresh chopped parsley.
|Nutritional Guidelines (per serving)|
|Total Fat||1 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||6 g|