Crystal’s Navy Bean Soup

Heat 2T. oil in a large soup pot.

Chop up and add:
1 onion
1 cup celery
1 carrot
Cook until onion and celery are soft and tender.

3 cups dry navy beans (small white beans)
12 cups water
1 Tablespoon salt

Bring to boil, cover and reduce to simmer.  Stir every now and then and cook for 2 1/2 to 3 hours. 
Ham bone and/or meat can be added if desired.  Add when water is added


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