Ingredients
- 3 cups Navy Beans Dried; 1.5 pounds
- 1 can Diced Tomatoes 14½ ounce can; diced and undrained
- 1 Onion Large, chopped
- 1 cup Ham Cooked and diced, or replace with 1 meaty ham hock
- 2 cups Broth Chicken or vegetable
- 2½ cups water
- ⅛ teaspoon Salt
- ⅛ teaspoon Ground Black Pepper
- Parsley Fresh, minced; optional for garnish
Equipment
- Stovetop
- Large Pot with Lid
Instructions
- Rinse and sort beans. Prepare and soak according to package directions.
- Drain and rinse beans, discarding liquid, and place in a large pot.
- Add tomatoes with juice, onion, ham (hock), broth, water, salt, and pepper.
- Bring to a boil and reduce heat; cover and simmer until beans are tender, about 1½ hours.
- Add more water if necessary.
- Remove ham hock (if used) and let stand until cool enough to handle. Remove meat from the bone; discard bone. Cut meat into bite-sized pieces; set aside. Return ham to the soup and heat through.
- Serve garnished with minced fresh parsley, if using.
Notes
*Note: cook time does not include time to prepare dried beans. Beans may be soaked overnight to soften.
- For a thicker soup, cool slightly, then puree beans in a food processor or blender and return to the pan.
Nutrition
Nutrition Facts
Navy Bean Soup
Amount per Serving
Calories
207
Calories from Fat 45
% Daily Value*
Fat
5
g
8
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
14
mg
5
%
Sodium
742
mg
32
%
Potassium
577
mg
16
%
Carbohydrates
29
g
10
%
Fiber
11
g
46
%
Sugar
3
g
3
%
Protein
13
g
26
%
Vitamin A
248
IU
5
%
Vitamin C
9
mg
11
%
Calcium
93
mg
9
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Broth, Chicken Broth, Dried Beans, Ham, Navy Beans, Onion, Onions, Parsley, Salt, Soup, Tomato, Tomatoes, Vegetable Broth, Water