Country Bean Soup
Yield
15 servingsPrep
20 minCook
3 hrsReady
10 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
navy beans
|
|
| 2 ½ | quarts |
water
|
*
|
| 1 | each |
ham bone
meaty |
* |
| 2 | each |
onions
chopped |
|
| 1 | tablespoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | each |
bay leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
navy beans
|
|
| 2.5 | quarts |
water
|
*
|
| 1 | each |
ham bone
meaty |
* |
| 2 | each |
onions
chopped |
|
| 15 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 1 | each |
bay leaves
|
*
|
Directions
Wash and pick over beans.
Add to water. Cover and soak over night or boil 2 minutes and soak 1 hour.
Add remaining ingredients. Cover and simmer until beans are tender for 3 to 3½ hours. Remove bone and bay leaf.
Mash beans lightly.
Cut meat off the bone and put it back into the soup. Can be frozen at this point.
To serve, add enough water to make a soupy consistency.
