Thursday, 1 May 2014
WHITE NAVY BEAN SOUP
1 lb. white navy beans, soaked overnight and rinsed
1 carton beef broth
¼ cup margarine
2 tbsp. onion powder (or 1 lg. onion)
2 tbsp. olive oil
½ tsp red pepper flakes
¼ tsp. black pepper
Saute onion in 2 tbsp. oil, add ham pieces and red pepper flakes and continue cooking for about 10 minutes.
Add 1 carton of beef broth and black pepper and simmer for 10-15 minutes.
Add the soaked beans and margarine and cook for 1 hour on medium heat, adding a couple of cups of diced carrots at about 40 minutes.
I added water as needed.
NOTE: This is a very tasty soup. When I make it again I won’t use the red pepper flakes.
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