Bean And Squash Soup Recipe
Ingredients
1 pound dry navy beans (2 1/3 cups)
8 cups water
2 pounds winter squash, peeled, seeded, and cubed
1 meaty ham bone
1 cup chopped onion
1 cup chopped celery
1 1/2 teaspoons salt
1/4 teaspoon pepper
Directions
In 5-quart Dutch oven combine navy beans and water.
Cover and soak overnight.
Do not drain.
Add half the winter squash, the ham bone, onion, celery, salt, and pepper.
Bring to boiling.
Reduce heat; cover and simmer 1 1/2 hours.
Remove ham bone; cool slightly.
Partially mash beans with potato masher.
Cut meat from ham bone.
Chop meat; return to Dutch oven along with remaining winter squash.
Simmer, covered, 20 minutes longer.
Season to taste
Cover and soak overnight.
Do not drain.
Add half the winter squash, the ham bone, onion, celery, salt, and pepper.
Bring to boiling.
Reduce heat; cover and simmer 1 1/2 hours.
Remove ham bone; cool slightly.
Partially mash beans with potato masher.
Cut meat from ham bone.
Chop meat; return to Dutch oven along with remaining winter squash.
Simmer, covered, 20 minutes longer.
Season to taste
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