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Easy Bean Soup |
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| Ingredients - |
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1 (16 ounces) package Dry Navy Beans {2 1/3 cups}
6 cups Water
8 cups Water
1 1/2 pounds Ham Shank
1 cup chopped Onions
1/4 cup chopped Fresh Parsley
1 teaspoon Salt
1 teaspoon Basil Leaves
1/2 teaspoon Pepper
1/2 teaspoon Nutmeg
1/2 teaspoon Oregano Leaves
2 cloves Garlic, minced
1 Bay Leaf
2 cups thinly sliced Carrots
1 cup chopped Celery
1/2 cup Dry Instant Mashed Potato Flakes |
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| Preparation: |
| Wash and sort beans. In 5-quart Dutch oven, combine beans and 6 cups
water.
Bring to a boil. Reduce heat; simmer uncovered for 2 minutes. Remove from
heat. Cover and let stand 1 hour; drain. Add 8 cups water, ham shank,
onions,
parsley, salt, basil, nutmeg, oregano, garlic, and bay leaf. Bring to a
boil.
Reduce heat. Cover; simmer 1 1/2 hours or until beans are tender. Remove
from
heat. Remove meat from bone; cut into bite-size pieces. Return meat to
soup.
Stir in carrots, celery, and potato flakes until blended. Return to heat.
Cover; simmer an additional 20 to 30 minutes or until carrots and celery
are
crisp-tender. Remove bay leaf. |
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