Navy Bean Soup I Recipe

  • on July 31, 2017
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a extraordinary soup to simmer all afternoon, complete of tomatoes, onions, celery, ham, and spices. this makes 8 to 10 servings so make certain you’ve got a big stock pot handy.

1. 1 (16 ounce) package dried navy beans
2. 6 cups water
3. 1 (14.5 ounce) can diced tomatoes
4. 1 onion, chopped
5. 2 stalks celery, chopped
6. 1 clove garlic, minced
7. 1/2 pound chopped ham
8. 1 cube chicken bouillon
9. 2 tablespoons Worcestershire sauce
10. 1 tablespoon dried parsley
11. 2 teaspoons garlic powder
12. 1 bay leaf
13. 1 teaspoon salt
14. 1/2 teaspoon ground black pepper
15. 3 cups water
Prep:15 Minutes, Cook:4 Hours 10 Minutes, Ready In:4 Hours 25 Minutes
Directions :
1. integrate beans, water, tomatoes, onion, celery, garlic, ham, bouillon, worcestershire sauce, parsley, garlic, and bay leaf in a stock pot; convey to a boil. decrease heat, cover, and simmer for 2 hours.
2. add extra water. season with salt and pepper. simmer for an additional two hours. discard bay leaf.
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