Navy Bean Soup with Ham

By Babycatgrandma

From celebrity soups, Saturday Evening Post

Ingredients

• 1 pound dried navy beans
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 large carrot, diced
• 3 ribs celery, diced
• 1 tablespoon crumbled fresh 
sage, or 1/2 Tbsp dried
• 4 cups low-sodium beef broth
• 4 cups water
• 1 bay leaf
• 1 teaspoon salt
• 1 teaspoon freshly ground 
black pepper
• 1/4 c. pearled barley
• 8 ounces lean ham, cubed
• 1 cup chopped fresh parsley leaves

Details

Preparation time 30mins
Cooking time 120mins

Preparation

Step 1

Pick over beans and discard any stones.
Soak beans in cold water for at least 8 hours. Drain and rinse well.
Heat oil in soup pot over medium-high heat.
Add onion and cook, stirring, until soft and translucent, about 4 minutes.
Add garlic and cook for 30 seconds.
Add carrot, celery, and sage and cook, stirring, until vegetables begin to soften, about 5 minutes.
Add beans, beef broth, water, bay leaf, salt, and black pepper and bring to boil.
Reduce heat to medium low, cover, and cook until beans have begun to soften, about 1 hour.
Add ham (and pearled barley, opt) and cook, uncovered, until beans are soft and soup has thickened, about 30 minutes more.
Serve garnished with parsley.
Nutrition Facts
SERVING SIZE
Calories: 250
Total fat: 4g
Carbohydrate: 38g
Fiber: 15g
Protein: 6g
Sodium: 530mg