Prep 10 mins
Cook 35 mins
- 2 (16 ounce) cans navy beans, rinsed and drained
- 3 ounces diced lean ham
- 1 cup diced onion
- 1 cup diced celery
- 1 cup shredded carrot
- 3 cups chicken broth
- 1 teaspoon dried parsley
- salt and pepper
- hot sauce
- In a large saucepan, add all ingredients. Bring to a boil.
- Lower heat, cover and simmer 30 minutes.
Incredibly easy and incredibly delicious. Satisfying, too. The hot sauce really is the key as another reviewer mentioned. I used fresh parsley (about 3 tbsps) instead of dried but that's all I did differently. This is just as good, if not better reheated later on. Thanx!
I made this soup for my husband and grandkids.They all loved it and it was very easy to make.I'm having it tonight because my husband requested it again.Thank you for the share!
Very good soup. I think the hot sauce is the key to kicking up the flavor. I only simmered the suop until the vegies were tender, which was about 20 minutes. I'll be making this again as it went together very quickly and is total comfort food.