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Hearty Navy Bean Soup Recipe


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     Hearty Navy Bean Soup

Category   Salads - Soups - Sidedishes
Sub Category   Low-fat
Servings   10

3 cups (1 1/2 lbs) dried navy beans
1 can (14 1/2 oz) diced tomatoes, undrained
1 large onion, diced
1 meaty ham hock or 1 cup diced cooked ham
2 cups chicken broth
2 1/2 cups water
salt and pepper to taste
Minced fresh parsley

Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 10 4 hours or until beans are softened.
Drain and rinse beans, discarding liquid. Place in a large Dutch oven or soup kettle. Add the tomatoes with juice, onion, ham hock, broth, water, salt and pepper. bring to a boil. Reduce heat; cover and simmer until beans are tender, about 1 1/2 hrs.
Add more water if necessary. Remove ham hock and let stand until cool enough to handle. Remove meat from bone; discard bone. Cut meat into bite-size pieces; set aside. ( For a thicker soup, cool slightly, then puree beans in a food processor or blender and returned to pan.) Return ham to soup and heat through. Garnish with parsley.

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