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Archive for October, 2013

Navy Bean Soup

One of Dad’s Favorites! And a hearty meal for your whole family!  navy beans

  • 1 (16 ounce) package dried navy beans
  • water
  • 1/2 lb ground Italian sausage
  • 1 medium onion, chopped
  • 3 stalks celery, chopped
  • 4-5 baby red potatoes, chopped
  • 1/2 pound chopped ham
  • 1 ham hock
  • 3 cubes beef bouillon
  • 1/4 cup dry white wine
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

In large dutch oven or pot —  add sausage and brown – breaking into small bits as you do.  Next, add onions, celery and potatoes and toss for about 5 minutes..  Then add beans, 6 cups of water, bouillon, wine, ham, hock, salt & pepper.  Cover then bring to a boil.  Reduce heat and simmer, covered, for two hours, stirring occasionally.   Add 1-2 cups additional water to desired consistency.   Simmer an additional two hours or until beans are tender.

Want to make it faster?  Use canned 3 cans of navy beans (drain first) or soak your dry beans overnight (drain the water).

Want to make it even heartier?  Here are some great additions:

  • 1/4 cup chopped carrot
  • 1 can garbanzo beans (drained)
  • 1/2 or 1 cup chopped greens (kale or collards)

Serve with Texas toast or slices of a crusty on the outside, incredible on the inside bread!

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