Wednesday, April 10, 2013
Navy bean soup
This soup tastes and looks like it cooked all day but really it is on the table in about 30 minutes with the help of canned (or jarred) navy beans. Similar in ingredients to split pea soup I often make them at the same time since some people in our house don't like "green soup". This one freezes great too!
Navy Bean and Ham Soup
2 Tbsp olive oil
1 medium onion - chopped (about 1 cup)
3 carrots - chopped (about 1 cup)
3 celery stalks - chopped (about 1 cup)
4 cups chicken stock
3 14 oz cans of navy beans - drained and rinsed and one can mashed
2 cups chopped ham
1 Tbsp granulated garlic
Salt and pepper
Heat oil in a heavy bottomed pan over medium heat then add in onion, carrot and celery and saute until softened. About 5-7 minutes.
While the vegetables are cooking - drain and rinse the beans. Empty one can into a bowl and mash fully using a fork or potato masher. This helps to thicken the soup and give it the "cooked all day taste".
Carefully pour stock into the vegetable mixture, then add beans and mashed beans, ham, garlic, salt and pepper.
Allow to come to a boil and lower heat to a simmer. Simmer for 20 minutes until slightly thickened.