Navy Bean and Ham Soup

Ingredients and Weight:

• 1 pound dried navy beans
• 1 ham bone (about 1 pound)
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 quarts water
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and black pepper to taste

Preparation Time:

• 30 minutes

Cooking Time:

• 90 minutes

Difficulty Level:

• 2 (easy)

Preparation Method Steps:

1. Rinse the navy beans and place them in a large pot or Dutch oven with the ham bone, onion, carrots, celery, water, bay leaf, and thyme.
2. Bring to a boil, then reduce heat and simmer for 90 minutes or until the beans are tender.
3. Remove the ham bone and discard. Season the soup with salt and black pepper to taste.

Nutritional Information

• Calories: 350 per serving
• Protein: 15 grams per serving
• Carbohydrates: 60 grams per serving
• Fiber: 10 grams per serving

Dish Characteristics:

• Creamy and comforting
• Savory and slightly smoky
• Packed with fiber and protein
• Easy to digest

User Comments:

• "This soup is a lifesaver on cold winter days. It's so warm and filling."
• "The ham bone adds a wonderful depth of flavor."
• "I love that this soup is so easy to make and perfect for a crowd."
• "I've also tried adding diced tomatoes and corn to the soup for extra vegetables."
• "This soup is a great source of protein and fiber, making it a healthy and satisfying meal."

Special Precautions and Tips:

• If you don't have a ham bone, you can use 1 cup of chopped ham instead.
• Season the soup to taste and add more salt or pepper as needed.
• The soup will thicken as it cools. If desired, add more water to thin it out.
• Store leftover soup in an airtight container in the refrigerator for up to 3 days.