Navy Bean Soup

On chilly evenings, this robust navy bean soup will provide much-needed warmth.

Duration of Preparation:

fifteen minutes

Time Required for Cooking:

forty-five minutes

Time Spent:

forty-five minutes

What You Need: Six glasses of water
One box of dried navy beans (16 oz.)
One can of chopped tomatoes, 14.5 oz.
1/2 pound of chopped ham 1 chopped onion 2 chopped stalks of celery
Worcestershire sauce, 2 teaspoons
1 minced clove of garlic
1-cube cube of chicken broth
Spoonful of dried parsley…
2-teaspoons flaked garlic
One bay leaf.
Three cups of water
1/4 teaspoon of ground black pepper and 1 teaspoon of salt
How to Follow
Assemble all of the components.
Get everything in a stock pot and bring to a boil: beans, tomatoes, ham, onion, celery, Worcestershire sauce, minced garlic, bouillon, parsley, garlic powder, and bay leaf. Simmer, covered, for two hours on low heat.
Stir in the salt and pepper, then add the three cups of water. Add two more hours of simmering time. Toss out the bay leaf before to consumption.