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Navy Bean Vegetable Soup

Name: Navy Bean Vegetable Soup
Prep time: 15 min
Cook time: 9 h
Total time: 9 h 15 min
Yield: 12 servings (3 quarts).
Ingredients: 4 medium carrots, thinly sliced; 2 celery ribs, chopped; 1 medium onion, chopped; 2 cups cubed fully cooked ham; 1-1/2 cups dried navy beans; 1 envelope vegetable recipe mix (Knorr); 1 envelope onion soup mix; 1 bay leaf; 1/2 teaspoon pepper; 8 cups water

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Test Kitchen Approved

Total Time

Prep: 15 min. Cook: 9 hours

Makes

12 servings (3 quarts)

My family likes bean soup, so I came up with this hearty, hammed-up version. The leftovers freeze well for first-rate future meals. —Eleanor Mielke, Mitchell, South Dakota

Navy Bean Vegetable Soup Recipe photo by Taste of Home

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Ingredients

4 medium carrots, thinly sliced
2 celery ribs, chopped
1 medium onion, chopped
2 cups cubed fully cooked ham
1-1/2 cups dried navy beans
1 envelope vegetable recipe mix (Knorr)
1 envelope onion soup mix
1 bay leaf
1/2 teaspoon pepper
8 cups water

Directions

In a 5-qt. slow cooker, combine the first nine ingredients. Stir in water. Cover and cook on low until beans are tender, 9 to 10 hours. Discard bay leaf.

Can you freeze Navy Bean Vegetable Soup?

Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water or broth if necessary.

Country Cassoulet: Instead of cubed ham, add 1-1/2 pounds smoked ham hocks or pork neck bones or a meaty ham bone to slow cooker. Omit onion soup mix; add 1/4 tsp. each dried thyme and rosemary. Remove ham bones at end of cooking; stir 2 cups shredded cooked chicken or turkey and 1/2 pound sliced smoked fully cooked sausage into soup. Heat through. Cut meat from ham bones; add to soup.

Nutrition Facts

1 cup: 157 calories, 2g fat (1g saturated fat), 12mg cholesterol, 763mg sodium, 24g carbohydrate (4g sugars, 8g fiber), 11g protein.

Navy Bean Vegetable Soup

Ingredients

Directions

Can you freeze Navy Bean Vegetable Soup?

Nutrition Facts

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