Navy Bean Soup - CD Recipes - CookingDistrict.com
Cooking District Recipes

Navy Bean Soup

Photo by shawnzrossi
A nice thick soup
Categories: Legumes, Soups
Yield:
6 qt
Prep Time:
1.5 hours
Portion Size:
8 oz
Portions:
24
Photo by shawnzrossi
Step 1
2 lb Navy beans - Dried
Soak over night
Step 2
4 oz Bacon - diced
4 oz Onion - diced
8 oz Carrots-diced
8 oz Celery-diced
4 oz Leek-diced
3 clove Garlic chopped
Place the bacon in a heavy sauce pot over medium heat. Render the fat from the bacon but do not cook until crisp. Add the vegetables and cook over low heat until almost tender.
Step 3
5 qt Chicken stock
1 each Ham hock
1 each Bay leaf
1/2 tsp Thyme-fresh
1/2 tsp Pepper
Add the stock and ham hock and bring to a boil. Drain the beans and add them to the liquid. Add the bay leaf, thyme, and pepper. Cover and simmer until the beans are tender.
Step 4
1 qt Tomato - canned-crushed
Add the tomato to the soup and simmer for another 15 minutes. Remove the bay leaf and the ham hock from the soup. Cut the meat off the hock and add back to the soup. Mash the beans lightly or pass about 1/4 of the beans through a mill and return puree to soup to thicken it. Adjust seasoning.
Nutritional Analysis
Calories180 
Protein10g
40
22%
Carbs28g
112
62%
Fat4g
36
20%
Cholesterol5mg 
Sodium510mg 
Information is on a per portion basis.
Notes

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