Navy Bean Soup Recipe
Summary
Ingredients
1 cup dried navy beans
5 cups water
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped carrot
1 tablespoon chopped fresh parsley
1 chicken-flavored bouillon cube
1/2 cup diced lean cooked ham
1 bay leaf
1 tablespoon catsup
1 teaspoon Worcestershire sauce
1/2 teaspoon dried whole basil
1/2 teaspoon dried whole oregano Grated Romano cheese (optional)
Directions
Sort and wash beans; place in a large Dutch oven.
Cover with water 2 inches above beans; let soak overnight.
Drain beans; combine beans, 5 cups water, celery, onion, carrot, parsley, and bouillon cube; bring to a boil.
Cover, reduce heat, and simmer 45 minutes.
Add next 6 ingredients; cover and simmer an additional 30 minutes.
Remove bay leaf.
Sprinkle each serving with Romano cheese, if desired.
Cover with water 2 inches above beans; let soak overnight.
Drain beans; combine beans, 5 cups water, celery, onion, carrot, parsley, and bouillon cube; bring to a boil.
Cover, reduce heat, and simmer 45 minutes.
Add next 6 ingredients; cover and simmer an additional 30 minutes.
Remove bay leaf.
Sprinkle each serving with Romano cheese, if desired.
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