Time is the most demanding 'step' of this
easy and deliciously satisfying navy bean soup.
Easy Navy Bean Soup
2 cups dry navy beans
Water
1/2 cup carrots, chopped
1 medium onion, chopped
1 cup lean ham, chopped (can use a leftover ham bone or any other
leftover meat; remove fat before cooking)
Salt and pepper to taste
- Soak beans overnight; drain and rinse
beans.
- Put the soaked beans, 6 cups of water,
the carrots, onion, and meat in a large pan and bring it all
to a boil. Turn the heat to low and cook 2 hours (until the beans
are tender.) If needed, add more water while the beans are cooking.
Makes 3 servings.
Recipe provided courtesy The Michigan Bean Commission.
