Grandma's Navy Bean Soup
Caty
ingredients
- 1 pound dried navy beans
- 1 smoked ham bone
- 1 cup diced onion
- 1 1/2 cups diced potatoes
- 1 cup diced carrots
- 1/2 cup diced celery
- 2 cloves garlic, peeled and minced
- 2 Tbsp. minced fresh parsley
- 1 tsp. minced fresh thyme
- 1 bay leaf
- 6 cups water
- 2 cups chicken broth
- 1 can tomatoes (Del Monte Fresh cut diced)
- Salt and Pepper to taste
directions
- 1
Soak beans overnight. Discard liquid and rinse beans. Place beans in stockpot with ham bone, onions, potatoes, carrots, celery, garlic, parsley, thyme, and bay leaf. Add water and broth. Bring to a boil over high heat. Lower heat and simmer for about 2 hours or until beans are very soft, adding water as necessary.
- 2
When beans are quite soft, stir in tomatoes and salt & pepper and cook for additional 30 minutes. Remove bay leaf.
- 3
(Grandma’s note: Instead of Navy Beans, I use Great Northern).
Source: Grandma
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