Hearty Navy Bean Soup

Submitted by mfb

"I really like Campbell's Bean and Ham soup, but it's not gluten-free. This recipe helps to satisfy that craving even tho' it isn't exactly the same. I pulled this recipe from a bonus pack from Taste of Home. It doesn't list who submitted the recipe. I added a couple of ingredients as well."

 

• Ready In: 2hrs
• Ingredients: 8
• Serves: 10

ingredients

• 3 cups dried navy beans
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 large onion, chopped
• 1 cup carrot, sliced
• 1 cup celery, sliced
• 1 cup cooked ham, diced
• 2 cups chicken broth
• 2 1⁄2 cups water

directions

1. Rinse and sort beans. Cover with cold water and soak overnight.
2. Drain beans and place in a large soup kettle or Dutch oven.
3. Add tomatoes, onions, carrots, celery, ham, broth and water. Bring to a boil.
4. Reduce heat; cover and simmer until beans are tender, about 1-1/2 hours. Add more water if necessary.
5. (For a thicker soup, beans may be pureed in a food processor or blender and then returned to the kettle and heated through.) (I used a potato masher and mashed part of the bean mixture to make it thicker).