Navy Bean Soup

Yield: 6 qt (6 L) U.S.

Portions: 24 Metric

Portion size: 8 floz (250 mL) Ingredients

■ Procedure

2 lb

1 kg

Dried navy beans

1. Soak the beans overnight in cold water.

4 oz

125 g

Bacon, diced

2. Place the bacon in a heavy saucepot over medium heat. Render

4 oz

125 g

Onions, small dice

the fat from the bacon, but do not cook until crisp.

8 oz

250 g

Carrots, small dice

3. Add the vegetables and cook over low heat until almost tender.

8 oz

250 g

Celery, small dice

4 oz

125 g

Leeks, sliced



Garlic cloves, chopped

12 tsp 12 tsp

Stock or water Ham hock Bay leaf Dried thyme Pepper

4. Add the stock or water and the ham hock. Bring to a boil.

5. Drain the beans and add them to the liquid. Also add the bay leaf,

thyme, and pepper. Cover and simmer until the beans are tender.

1 qt 1 L Canned tomatoes, with juice, crushed

Per serving:

Calories, 180; Protein, 10 g; Fat, 4 g (19% cal.); Cholesterol, 5 mg; Carbohydrates, 28 g; Fiber, 7 g; Sodium, 510 mg.

7. Add the tomatoes to the soup and simmer another 15 minutes. Remove the bay leaf.

8. Remove the ham hock from the soup. Cut off and dice the meat and add it to the soup. Discard the bones.

9. Mash the beans lightly with a paddle or pass about one-fourth of the beans through a food mill. Add this purée back to the soup to thicken it.

10. If the soup is too thick, thin it with a little stock.

11. Adjust the seasoning.

Continue reading here: Apple and Parsnip Soup with Floating Calvados Cream

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