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Navy Bean Soup
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Recipe Information
Healthy and delicious

Angela Creighton

Serves/Makes:10 servings

  • 1 bag (16 oz (448 grm).) navy beans, rinsed
  • 6 cups (1425 ml) water
  • 1 can (15 oz (420 grm).) diced tomatoes
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 1 clove garlic, minced
  • 1/2 to 1 pound ham, diced
  • 1 packet instant chicken bouillon
  • 2 tbsp (30 ml) Worcestershire sauce
  • 1 tbsp (15 ml) parsley
  • 2 tsp (10 ml) garlic powder
  • 1 tsp (5 ml) salt (or to taste)
  • 1/2 tsp (2 ml) pepper
  • 1 bay leaf
  • Combine all ingredients in a stock pot and bring to a boil.
  • Lower heat, cover and simmer for two hours.
  • Add an additional two to four cups water.
  • Reseason if necessary with salt and pepper.
  • Simmer additional two hours.
  • Discard bay leaf.
  • Serve.

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