Bean Soup with Ham and Veggies
Bean Soup with Ham and Veggies recipe 74
navy beans, dried
chicken bouillon, powdered
Rinse beans; drain.
In a large saucepan combine the beans and 4 cups water.
Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes.
Remove from heat.
Cover and let stand for 1 hour. (Or skip boiling the water and soak the beans overnight in a covered pan.)
Drain and rinse beans.
In the same pan stir together the beans, 4 cups fresh water, celery, carrots, onion, ham, bouillon granules, thyme, bay leaves, and pepper.
Bring to boiling; reduce heat.
Cover and simmer for 1¼ hours or until the beans are teneder.
Discard bay leaves. Using a fork, slightly mash the beans against the side of the saucepan to slightly thicken the soup.