Beef / Pork

Navy Bean and Ham Soup is for Soup.

Navy Bean and Ham Soup takes 60 minutes to prepare.

Navy Bean and Ham Soup takes 120 minutes to cook.

Navy Bean and Ham Soup makes 10 servings.

The ingredients for Navy Bean and Ham Soup are:

16oz navy beans
1/2 pound extra lea ham roast, diced
9 C water
2 large onions, diced
2 ribs celery, diced
4 teaspoons Herb-Ox NO Sodium chicken bouillon
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground cloves
1 can diced tomatoes with green chilis (rotel) or plain tomatoes

Here is how you make Navy Bean and Ham Soup:

1. In an 8qt dutch oven, heat beans & water to a boil. Boil for 2 minutes. Turn off heat, cover and stand 1 hour.2. In a large skillet, brown the ham. Once ham is browned, add onions and celery and cook until tender, about 10 minutes.3. Add ham mixture to beans and water (do not drain) and add spices (except salt - adding salt now will make the beans tough) Heat to boiling, then reduce to simmer 1.5 hours, or until beans are tender.4. When beans are tender, add tomatoes and salt. Simmer 30 minutes more or until beans are very tender and soup has thickened.Serving Size:?Makes 10 cupsNumber of Servings: 10Recipe submitted by SparkPeople user TAMRACLOVEC.

The nutritional information for Navy Bean and Ham Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 95.5

• Total Fat: 0.9 g
• Cholesterol: 14.0 mg
• Sodium: 444.1 mg
• Total Carbs: 15.4 g
• Dietary Fiber: 5.5 g
• Protein: 7.8 g