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Navy Bean Soup
Ingredients
- Ham bone ( spiral glazed ham leftover Easter )
- 2 cups cut up ham
- 1 48 oz. jar Randell navy beans + 2 cans cannellini beans not drained
- 1 can pork n beans
- 1 can stewed tomatoes
- 6 cups of water or combination of water & chicken stock ( or vegetable stock )
- 2 carrots med. diced
- 1 celery stalk with leaves med. diced
- 1 med. onion diced
- 1 clove of garlic minced
- 1 teaspoon fennel seed
- 1 teaspoon basil
- 1/2 tablespoon Italian seasoning
- 1 tablespoon butter
- 1 tablespoon olive oil
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Directions
- In Dutch oven sauté carrots, celery, onions in butter and olive oil for 5 minutes. Add minced garlic sauté for 3 minutes. Add fennel seed, basil, Italian seasoning and cracked black pepper and 4 cups of water with ham bone and simmer for 30 minutes. Remove bone and add beans, stewed tomatoes and more water or chicken stock after tasting. Simmer for 5 to 6 hours or till carrots are tender.
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