Hearty Navy Bean Soup
Crystal Miller
Cook 3 cups navy beans in 10 to 12 cups water, with ham bone or meat until done
(about 2 ˝ hours).
When that is almost done in another soup pan sauté one whole onion and several
mushrooms until soft. Add 8 to 10 cups water, 3 to 4 cups sliced carrots. Bring
to boil and add chicken seasoning broth powder (1 t. to 1 T depending on
personal taste) and 1 cup of brown rice. Simmer for 1 hour.
When that is done drain 2 jars (qt. jars or 4 -16 oz cans) of green beans and
add to carrots and rice.
Remove ham bone from beans and debone the meat and add meat back into pot of
beans.
Add cooked beans, ham and liquid to soup pot of rice and veggies and simmer 15
minutes to blend flavors. Adjust seasonings to taste.
Serve with fresh baked bread and salad.
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