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Navy Bean Soup
Ingredients:
7 c. water
2 c. dried navy beans
2 c. cubed cooked smoked ham
1 ham bone
1 small onion, finely chopped
1/2 tsp. salt
1 bay leaf
Dash of pepper
7 c. water
2 c. dried navy beans
2 c. cubed cooked smoked ham
1 ham bone
1 small onion, finely chopped
1/2 tsp. salt
1 bay leaf
Dash of pepper
Directions:
Heat water and beans to boiling in Dutch oven; boil 2 minutes. Remove from heat; cover and let stand 1 hour. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer, skimming off foam occasionally, until beans are tender, about 1 1/4 hours (do not boil or beans will burst). Add water during cooking if necessary. Remove ham bone; trim ham from bone and stir into soup. Makes about 7 cups.
To enhance the flavor, I add some chicken soup base.
Heat water and beans to boiling in Dutch oven; boil 2 minutes. Remove from heat; cover and let stand 1 hour. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer, skimming off foam occasionally, until beans are tender, about 1 1/4 hours (do not boil or beans will burst). Add water during cooking if necessary. Remove ham bone; trim ham from bone and stir into soup. Makes about 7 cups.
To enhance the flavor, I add some chicken soup base.
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