Navy Bean Soup I recipe
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- 1 (16 ounce) package dried navy beans 6 cups water 1 (14.5 ounce) can diced tomatoes 1 onion, chopped 2 stalks celery, chopped 1 clove garlic, minced ½ pound chopped ham 1 cube chicken bouillon 2 tablespoons Worcestershire sauce 1 tablespoon dried parsley 2 teaspoons garlic powder 1 bay leaf 1 teaspoon salt ½ teaspoon ground black pepper 3 cups water
Nutrition Info
- 235.5 caloriescarbohydrate: 35.7 gcholesterol: 14.9 mgfat: 3.4 gfiber: 13 gprotein: 16.1 gsaturatedFat: 1 gservingSize: -sodium: 878.6 mgsugar: 4.2 gtransFat: : -unsaturatedFat: : -
Directions Navy Bean Soup I
Directions
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Combine beans, water, tomatoes, onion, celery, garlic, ham, bouillon, Worcestershire sauce, parsley, garlic, and bay leaf in a stock pot, bring to a boil. Lower heat, cover, and simmer for two hours.
Add additional water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf.