Navy Bean-Butternut Squash Soup

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READY IN: 3hrs 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put beans in a large Dutch oven and add water to cover by 2 inches.
  • Bring to a boil; boil 2 minutes.
  • Remove pot from the heat.
  • Cover and let beans sit for 1 hour.
  • Drain out all the liquid.
  • Add the chicken broth, water, ham bone, squash, onion, salt, and pepper to the pot with the beans in it.
  • Bring to a boil.
  • Reduce heat; cover and simmer for 1 3/4 hours or until beans are tender.
  • Take out the ham bone.
  • Mash the soup with a potato masher, leaving some chunks if desired.
  • Remove ham from the bone; cut the meat into chunks and return to the soup; heat until warm enough to serve.
  • Discard ham bone.
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