I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Tuesday, January 4, 2011

Navy Bean Soup

Bean soup is one of Bill's favorites. This is simple to make and makes a great dinner on a cold winter day.


NAVY BEAN SOUP
(serves 8)

Ingredients:
*6 cups water
*1 (16 ounce) bag dried navy beans
*6 cups chicken stock
*2 stalks celery, chopped
*2 medium carrots, chopped
*1 onion, chopped
*1 clove garlic, minced
*1 large meat ham bone (omit if vegetarian)
*1/2 teaspoon chicken granules
*1 tablespoon worcestershire sauce
*1 tablespoon dried parsley
*2 teaspoons garlic powder
*1/2 teaspoon salt (optional)
*1/2 teaspoon liquid smoke (optional)
*1 bay leaf
*1 teaspoon black pepper

Directions:
~Combine 6 cups water and beans in large bowl.
~Soak overnight.
~Drain.
~In a crock-pot, combine chicken stock, navy beans, onion, celery, garlic, ham bone, chicken granules, worcestershire sauce, parsley, garlic, liquid smoke and bay leaf.
~Cover and cook on high for 6-8 hours, or until beans are tender.

*If you haven't soaked the beans the night before, put them in a pot of water and bring to a boil. Turn off heat and let soak for 1 hour. Drain the water and follow the recipe as directed.

Variations:
-add 1 cup of stewed tomatoes, durning the last hour of cooking.
-substitute ham bone for 2 cups ham, chopped
-add bacon, cooked & crumbled
-delete ham if you want to go vegetarian.
-substitute chicken stock for vegetable stock.
-substitute chicken stock for water (it won't be such a rich flavor, but will still be good).

Helpful Hint:
`I wait until the soup is 3/4 of the way done before adding the salt. I often find that with the ham in it, it's salty enough.

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