Makes 6-8 servings
· 16 oz dried navy beans
· 4 cups chicken broth
· 4 cups water
· 1 ½ to 2 lbs. ham
· 1 cup finely chopped onion
· 1 ½ cups coarsely chopped potatoes
· 1/3 cup ketchup
· ¼ cup cider vinegar
· 1 tablespoon sugar
· 1 teaspoon salt
· 1/8 teaspoon black pepper
· 1 cup coarsely chopped carrot
· 2 tablespoons sliced green onions, optional
Directions:
1. Sort and rinse navy beans
2. Combine beans with enough water to cover by 2 inches in a stockpot
3. Bring beans to a boil. Boil for 2 minutes. Remove from heat. Let stand, covered, for 1 hour; drain well.
4. Add chicken broth and 4 cups water to beans. Bring to a boil; reduce heat. Simmer, stirring occasionally, for 1 hour
5. Chop the ham coarsely. Stir ham, chopped onion, potatoes, ketchup, vinegar, sugar, salt and pepper into beans. Add the chopped carrot and mix well.
6. Bring soup to a boil; Simmer, covered, stirring occasionally, for 30 minutes. Ladle navy bean soup into soup bowls. Sprinkle with green onions, if desired. Serve with corn bread
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