See Also: Navy Bean Soup(recipes)
Ham and Navy Bean Soup(recipes)
navy bean(dictionary)
Navy Bean Bacon Chowder(recipes)
Lantern soup (pumpkin and haricot bean soup)(recipes)
Navy Vegetable Soup with Tortilla Crisps(recipes)
Black Bean Soup(recipes)
Country Bean Soup(recipes)
Winter' s Best Bean Soup(recipes)
Bean & Spinach Soup(recipes)

Navy Bean Soup (recipes)


Navy Bean Soup

(serves 8)



1/2 pound dry navy beans

water

2 tablespoons butter

1 tablespoon flour

1 large onion chopped

1/2 cup green pepper, chopped

2 cloves garlic, chopped

1/2 cup celery chopped

1/4 cup parsley, chopped

2 cups ripe tomatoes, chopped

salt and pepper to taste

1/4 teaspoon Tabasco sauce

1 cup ham, cubed



Place beans in a large Dutch oven; rinse well and drain. Return beans to pan; cover with water and soak overnight. The next day drain beans; add 2 quarts of fresh water. In a sauce pan heat butter. Add flour; cook until golden. Add onions, green pepper and garlic. Cook until wilted. Add mixture and remaining ingredients to the beans. Bring to a boil, then reduce heat and simmer partially covered for 1 hour or until the beans are tender. Serve with hot crusty bread.



*Add more water and cook longer if beans are not tender.