|Nutritional Guidelines (per serving)|
|Servings: 8 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 6g||23%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This navy bean soup is super easy to make with beans, ham, and tomatoes. The combination of tomatoes and a meaty ham bone provide wonderful flavor and will have you coming back for seconds.
We guarantee it's a soup you'll appreciate on a cold winter's evening, or even as a heartwarming lunch option as well. Add some leftover diced ham to the soup if you have extra, or use ham hocks instead of the ham bone.
- 1 cup dry navy beans
- 1 meaty ham bone (or 1 medium ham hocks)
- 1 1/2 quarts water
- 1 cup celery (chopped)
- 1/2 cup onion (chopped)
- 2 (14.5-ounce) cans tomatoes
- Salt (to taste)
- Freshly ground black pepper (to taste)
- 1 teaspoon fresh parsley (chopped)
Soak beans overnight in cold water; drain.
Cover beans and ham bone with 1 1/2 quarts water, then 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.