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Dillard's Garden Room Navy Bean Soup

Source of Recipe

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Recipe Introduction

Navy bean soup is a regular offering on Wednesdays at Dillard's Garden Room restaurant in Crestwood.

List of Ingredients

1 lb. dried navy beans
1 large onion, peeled and diced
2 carrots, peeled and diced
2 ribs celery, diced
1/2 lb. diced ham
1 T. ham base (see note)
1 t. chicken base (see note)
1/4 c. brown sugar, loosely packed, or less to taste
1 T. A-1 steak sauce
1 pinch dried thyme
1 c. canned diced tomatoes (1/2 a 16 oz. can)
2 T. ketchup



Recipe

Pick over and rinse beans, discarding any stones or other debris. Place in stockpot. Add water to cover by at least 2 inches. Cover pot; let beans soak overnight. Drain beans. Add 8 c. water. Bring to a boil; reduce heat and simmer until beans are almost tender, about 1 1/4 hours. Add onion, carrots, celery, ham, ham base, chicken base, brown sugar, steak sauce, thyme, tomatoes, and ketchup. Add more water if desired. Cook an additional 30 minutes or longer, stirring occasionally, until beans and vegetables reach desired texture.

Yield: 6 to 8 servings.