HeartSmart Recipes


Bean Soup

2 cups dried navy or pea beans
2 quarts water*
1 ham bone
1/2 cup chopped celery
1/2 cup diced carrots
1 or 2 bay leaves
1/2 cup diced potatoes
1/2 cup chopped onion
1 clove garlic (or 1/2 tsp. garlic powder)
salt & pepper to taste

*Rule of thumb: Beans will double in size, so for a thick soup use enough water to cover beans times two.

Sort & wash beans, add water. Bring to boil. Simmer 2 minutes. Remove from heat, cover & let stand 1 hour.

Add bone, garlic & bay leaf. Heat to boil. Reduce heat & simmer covered 1 hour. Add vegetables & simmer 1 1/2 - 2 hours more, or until beans are soft.

Remove bone. Remove meat from bone & dice it. Return meat to soup & season to taste. Makes about 2 quarts.


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