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Navy Bean Soup

Source of Recipe


The Columbine Kitchen at Purgatory, CO






List of Ingredients



• 2 lbs. dry navy or Great Northern beans
  
• 3 quarts cold water
  
• 1 whole ham bone with meat
  
• 1 cup coarsely chopped white onion
  
• 1 cup finely chopped leeks
  
• 1 green or red bell pepper, finely chopped
  
• 1 carrot, finely shredded
  
• 1/2 cup finely chopped celery
  
• 1/4 cup finely chopped fresh parsley
  
• 2 cloves garlic, minced or pressed
  
• 4 quarts water
  
• 1/4 cup cider or balsamic vinegar
  
• 1 Tbsp Mrs. Dash Lemon-Herb Seasoning
  
• 1/4 tsp each: thyme, sweet basil, cayenne pepper
  
• 2 bay leaves
  
• 1/2 tsp fresh ground pepper
  






Instructions



1. Soak beans in the 3 quarts of water overnight; drain.
   
   
2. Combine beans with all other ingredients in a large stockpot. Bring to a boil; reduce heat to low. Cover and simmer 4 to 5 hours, stirring several times.
   
   
3. Remove ham bone; cool. Cut meat into small pieces and return to soup.
   
   Great with baking powder biscuits slathered with real creamery butter.
   
   Serves 8
   
   






Final Comments


Save this one for a blustery, snowy wintery night. It'll warm you right down to your toes.