Ingredients
8
8 servings
- •1 (16 ounce) package dried navy beans
- •7 cups water
- •1 ham bone
- •2 cups diced ham
- •0.25 cup minced onion
- •0.5 teaspoon salt
- •1 pinch ground black pepper
- •1 bay leaf
- •0.5 cup sliced carrots
- •0.5 cup sliced celery
Instructions
- Rinse beans; transfer to a large stockpot and add water. Bring to a boil and simmer for 2 minutes; remove from heat, cover, and let stand for 1 hour.
- Add ham bone, diced ham, onion, salt, pepper, and bay leaf. Bring to a boil; reduce heat to low, cover, and simmer until beans are soft, about 1 hour and 15 minutes.
- Add carrots and celery; cook until tender, about 10 to 15 minutes.
- Remove ham bone from the pot and place on a cutting board until cool enough to handle. Remove any meat from the bones and cut into bite-sized pieces; stir into soup until warmed through.
Nutritional Facts
Per 8 servings
- Calories: 247
- Carbohydrate: 37g
- Fat: 4g
- Fiber: 14g
- Protein: 17g
- Sugar: 3g
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