Bean Okra Tomato Soup
Yield
6 servingsPrep
?Cook
120 minReady
120 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
navy beans
dried, rinsed |
|
| 6 | cups |
water
|
|
| 1 | each |
ham bone
|
* |
| 2 | large |
tomatoes
peeled and chopped |
|
| 1 | large |
onions
chopped |
|
| ¾ | pound |
okra
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
navy beans
dried, rinsed |
|
| 1.4 | l |
water
|
|
| 1 | each |
ham bone
|
* |
| 2 | large |
tomatoes
peeled and chopped |
|
| 1 | large |
onions
chopped |
|
| 340.2 | g |
okra
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
In a kettle, dutch oven, etc. bring the beans and water to a boil; boil for 2 minutes.
Remove from heat, cover and let stand for 1 hour.
Add ham bone, tomatoes, and onion. Bring to a boil, cover and simmer 1 to 1 ½ hours or until beans are tender.
Add okra and simmer 15 minutes longer.
Remove bone, cut off any meat and add meat to soup to reheat.
Season with salt and pepper to taste.
