Navy Bean Soup

Image source: recipegreat.com

Ingredients

1 pound navy beans, rinsed and sorted

1 T. oil, or 2 ounces bacon, diced and rendered

½ cup onions, small diced

½ cup carrots, small diced

½ cup celery, small diced

2 cloves garlic, chopped

2 ½ quarts stock or salted water (add about 2 t. salt to the water)

a ham bone or a smoked turkey drumstick

1 bay leaf

¼ t. dried thyme

¼ t. ground black pepper

Instructions

Saute the onion, celery and carrot in the oil or bacon over medium heat until almost tender. Add the rest of the ingredients and bring to a boil in a pressure cooker. Snap lid in place and cook at pressure for 30 minutes. Remove from heat, allow to depressurize, then simmer, uncovered, for 5-10 minutes, until thickened. Some like to serve this soup garnished with diced tomatoes, chopped parsley or a sprinkle of ground clove.

If you do not have a pressure cooker, soak the beans overnight, then simmer soup for 1.5 to 2 hours. This can also be cooked in a slow cooker.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s