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    You are in: Home / Recipes / Navy Bean and Ham Soup Recipe
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    Navy Bean and Ham Soup

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 15 mins

    15 mins

    4 hrs

    Chef David Marion(alton brown wannabe)'s Note:

    My fovorite comfort food on cold wet days. My wife, ( a bean hater) ate 1 1/2 bowls the first time I made this soup. I hope you enjoy it as musch as we do.

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    Ingredients:

    Serves: 15

    Yield:

    1 1/2 cup

    Units: US | Metric

    Directions:

    1. 1
      sort beans, rinse and add to stock pot.
    2. 2
      scrub carrots, cut off ends and chop into bite sized chunks, cut the onion into bite sized chunks, add to pot.
    3. 3
      peel potato and dice into very small pieces, add to pot.
    4. 4
      add 5 cups low sodium chicken broth, 7 cups water, bay leaf, ham bone, then simmer @ 3 hours.
    5. 5
      rub loose skin off of garlic cloves, place in a foil pouch, and roast 350 degree oven for @ 30 minutes until they carmelize. Let them cool until you can peel off the last layer of skin, add to 1 cup of bean soup liquid, and blend to a golden slurry and add back to soup. Remove ham bone and shredd meat, add back to soup. Simmer until beans are cooked to your preferred softness @ 30 - 45 more minutes.
    6. 6
      Please note if you dice the potato very fine it will disolve and make the soup thick and tasty.

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    Ratings & Reviews:

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    Nutritional Facts for Navy Bean and Ham Soup

    Serving Size: 1 (289 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 240.5
     
    Calories from Fat 13
    42%
    Total Fat 1.4 g
    2%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 39.2 mg
    1%
    Total Carbohydrate 43.1 g
    14%
    Dietary Fiber 15.6 g
    62%
    Sugars 3.5 g
    14%
    Protein 15.7 g
    31%

    The following items or measurements are not included:

    ham bone

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