Navy Bean Soup - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Navy Bean Soup

Prep Time: 1 and 1/2 Hours
Yields: 8 Servings

Comment:
This is the perfect soup for a cold, overcast day. In the south we generally have "gumbo days," but this recipe will definitely have you hoping for more "soup days."

Ingredients:

1 pound dried navy beans
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped bell peppers
1/4 cup minced garlic
1 cup diced tomatoes
1 cup diced potatoes
1 cup chopped cabbage
1/2 cup elbow macaroni
2 cups diced lean ham
1/2 cup sliced green onions
1/4 cup chopped parsley
1/4 tsp salt
black pepper to taste
hot sauce to taste

Method:

Rinse beans under cold running water. You may wish to soak beans in cold water overnight. This will cut down cooking time by one-third. In a large cast iron Dutch oven, add beans and cover by 2 inches with cold water. Bring to a rolling boil and reduce heat to simmer. Cook approximately 1 hour, stirring occasionally. Once beans begin to become tender, mash half against side of pot with a cooking spoon to create creaminess. Add onions, celery, bell peppers, garlic, tomatoes, potatoes, cabbage, macaroni and ham. Blend well into bean mixture. Cook 20-30 minutes, stirring occasionally. Additional water might be needed to retain desired consistency. Add green onions and parsley. Season to taste using salt, pepper and hot sauce.

 

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