Navy Bean Soup I Chef John Recipes

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Navy Bean Soup I

"A hearty soup that will warm you on a cold night."

Ingredients :

• 1 (16 ounce) package dried navy beans
• 6 cups water
• 1 (14.5 ounce) can diced tomatoes
• 1 onion, chopped
• 2 stalks celery, chopped
• 1 clove garlic, minced
• 1/2 pound chopped ham
• 1 cube chicken bouillon
• 2 tablespoons Worcestershire sauce
• 1 tablespoon dried parsley
• 2 teaspoons garlic powder
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 cups water

Instructions :

Prep : 15M	Cook : 9M	Ready in : 4H25M

• Combine beans, water, tomatoes, onion, celery, garlic, ham, bouillon, Worcestershire sauce, parsley, garlic, and bay leaf in a stock pot; bring to a boil. Lower heat, cover, and simmer for two hours.
• Add additional water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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