I hope you all had a wonderful Easter!
Many thanks to all of you for your kind comments regarding Bill and his knee replacement surgery! He's doing great and is starting to swing his golf clubs now.
And, regardless of what he says, I was no Nurse Ratched!
Many thanks also, to our older son, Bubba, for all the good assistance he gave his dad.
Now, to the soup! With some leftover ham from Easter, a bag of navy beans and chilly weather, it's a soup kind of day today: Bean soup with ham!
This is an easy recipe that will take a little time, but not a lot of effort. It's hot, comforting and loaded with good flavors!
Navy Bean and Ham Soup
Printable recipe
Ingredients:
1 pound dried navy beans, sorted and rinsed
4 cups low-sodium vegetable broth
2 cups water
1 large onion, chopped
3 garlic cloves, minced
1 large onion, chopped
½ teaspoon dried tarragon
1 teaspoon crushed red pepper flakes
1-2 cups ham, cut into bite-size pieces
Method:
Add beans, broth and water to large pan and bring to a boil over high heat.
Add remaining ingredients and bring to a boil again.
Reduce heat to medium-low.
Cook until beans are tender, 90 minutes to 2 hours.
To thicken, mash a few beans at a time to the side of the pan.
Stir well and serve.
ENJOY!
