Thursday, 1 May 2014


  • 1 lb. white navy beans, soaked overnight and rinsed
  • leftover ham
  • 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
  1. Saute onion in 2 tbsp. oil, add ham pieces and red pepper flakes and continue cooking for about 10 minutes.
  2. Add 1 carton of beef broth and black pepper and simmer for 10-15 minutes.
  3. 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.
  4. I added water as needed.
  5. NOTE: This is a very tasty soup. When I make it again I won’t use the red pepper flakes.