Easy Ez Navy Bean Soup
photo by Tallie in Pacific NW
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Yields:
-
2 cups
- Serves:
- 18
ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion
- 3 celery hearts, diced
- 4 (15 ounce) cans s&w white beans
- 6 cups chicken broth
- 5 ounces honey-roasted ham, diced
- 4 russet potatoes, peeled and diced
- 1⁄2 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon thyme
- 1 bay leaf
- cornstarch
- water
directions
- In a large soup pot sautee onion and celery in olive oil until soft.
- Add remaining ingredients to pot; bring to a boil. Reduce heat to simmer and continue to simmer for 45, or until potatoes are soft.
- Thicken with cornstarch and water. ENJOY!
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RECIPE SUBMITTED BY
My favorite cookbook is the ever trusted Better Homes and Gardens Cook Book stuffed in the shelves in of every womans kitchen for nearly 100yrs. I borrowed it from a friend-needless to say, I kept the cookbook and ditched the friend! LOL Baking is NOT my forte, however, after 20yrs in the torture chamber, I'm proud to say that I CAN bake a mean chocolate chip cookie and some fabulous breads during the holidays! Anything more than that & you're on your on for sure. My most popular dish w/the family is my Southern Potato Soup recipe. It is a family recipe. Please enjoy it's comfort in the Winter months.