Navy Bean Soup I

Name: Navy Bean Soup I
Prep time: 4 h 25 min
Cook time: 4 h 25 min
Total time: 4 h 25 min
Yield: 10
Cuisine: Global
Ingredients: 1 bay leaf; 411 grams diced tomatoes; 2 stalks celery, chopped; 1 cube chicken bouillon; 454 grams package dried navy beans; 1 Tbsp dried parsley; 1 clove garlic, minced; 2 teaspoons garlic powder; 1 teaspoons ground black pepper; 227 grams chopped ham; 1 onion, chopped; 1 teaspoon salt; 710 milliliters water; 2 Tbsps Worcestershire sauce

Navy Bean Soup I is a gluten free and dairy free main course. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe makes 10 servings with 233 calories, 16g of protein, and 5g of fat each. Head to the store and pick up ham, salt, celery, and a few other things to make it today. To use up the ham you could follow this main course with the Apple Graham Dessert as a dessert. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes about 4 hours and 25 minutes.

Instructions

Combine beans, water, tomatoes, onion, celery, garlic, ham, bouillon, Worcestershire sauce, parsley, garlic, and bay leaf in a stock pot; bring to a boil. Lower heat, cover, and simmer for two hours.

Ingredients you will need

Worcestershire Sauce