Copyright © 2014 The FOURnet Information Network. All rights reserved.

THICK NAVY BEAN SOUP 
1 lg. pkg. dried navy beans
3 c. chicken broth (do not use bouillon cubes)
1 c. water or more broth
2 lg. slices cooked ham, diced (trim all fat away)
1 c. diced onion
1 c. diced celery
1 c. diced carrots
1 c. green beans, canned or fresh, diced
1 c. diced potatoes (prefer "new")
1 green pepper, diced
1-2 cans cream of chicken soup

Soak beans 4-6 hours, rinse, drain and clean well. Add all ingredients to beans and cook in large soup pot. Simmer until beans and potatoes are tender. (Watch! Can burn and stick to bottom of pot.) Take 1 1/2 cups of cooked soup (include beans) and blend in blender. Add blended soup back to pot to thicken the soup. Season with salt and pepper to taste. Can freeze. Easy. 16 servings. Microwave to reheat.
Share: Add review or comment

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page



COOKS.COM - COOKING, RECIPES AND MORE
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood