Navy Bean Soup Recipe

Summary

Health IndexAverageServings12
CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Dried pea beans1 3⁄4 Cup (28 tbs)
 Cold water2 Quart
 Lamb bones1⁄2 Cup (8 tbs)
 Salt3 Tablespoon
 Garlic1 Clove (5 gm), peeled
 Peppercorns1⁄4 Teaspoon (About 10)
 Bay leaf1
 Parsley sprigs4
 Marjoram1⁄4 Teaspoon
 Minced onion1⁄2 Cup (8 tbs)
 Pepper1⁄8 Teaspoon
 Canned tomatoes2 Cup (32 tbs)

Nutrition Facts

Serving size

Calories 88 Calories from Fat 3

% Daily Value*

Total Fat 0.32 g0.5%

Saturated Fat 0.02 g0.08%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1517.2 mg63.2%

Total Carbohydrates 18 g6%

Dietary Fiber 1.6 g6.5%

Sugars 0.8 g

Protein 3 g6.7%

Vitamin A 5.9% Vitamin C 6.5%

Calcium 2% Iron 3.1%

*Based on a 2000 Calorie diet

Directions

Pick over, then wash beans, and soak in the cold water overnight.
Drain; measure liquid from beans; add enough cold water to make 2 qts.
Add to beans with lamb bones and salt.
Tie next 6 ingredients in small cheesecloth bag.
Add to water and bones.
Cover, bring to boil, and then simmer until beans are tender—this may take 4 hrs., depending on beans.
Remove bones and bag, then strain.
Mash beans with potato masher, then return to soup.
Add bitsof meat that cling to bones, pepper and tomatoes.
Reheat and serve as main dish for luncheon or supper, or as hot dish for lunchbox.
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