Navy Bean Soup I

Ingredients

• 1 (16 ounce) package dried navy beans
• 6 cups water
• 1 (14.5 ounce) can diced tomatoes
• 1 onion, chopped
• 2 stalks celery, chopped
• 1 clove garlic, minced
• 1/2 pound chopped ham
• 1 cube chicken bouillon
• 2 tablespoons Worcestershire sauce
• 1 tablespoon dried parsley
• 2 teaspoons garlic powder
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 cups water

Directions

1. 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.
2. Add additional water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf.
3. Footnotes

Partner Tip

1. Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition

Per Serving: 236 calories; 3.4 g fat; 35.7 g carbohydrates; 16.1 g protein; 15 mg cholesterol; 879 mg sodium. Full nutrition