- Farm and Dairy Recipes - http://www.farmanddairy.com/recipes -

Navy Bean Squash Soup

Posted By On September 12, 2012 @ 1:20 pm In Soups and Stews

Ingredients

  • 1 pound dried navy beans
  • 2 cans (14 1/2 ounces each) chicken broth
  • 2 cups water
  • 1 meaty ham bone
  • 2 to 2 1/2 pounds butternut squash, peeled, seeded and cubed (about 5 cups)
  • 1 large onion, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions

Sort beans and rinse with cold water. Place beans in a large saucepan or Dutch oven; add water to cover by 2 inches. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and discard liquid; return beans to pan. Add the broth, water, ham bone, squash, onion, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 1/2 to 1 3/4 hours or until beans are tender. Remove ham bone. Mash the soup mixture, leaving some chunks if desired. Remove ham from bone; cut into chunks. Discard bone and fat. Return meat to the soup; heat through.

Article printed from Farm and Dairy Recipes: http://www.farmanddairy.com/recipes

URL to article: http://www.farmanddairy.com/recipes/soups-and-stews/navy-bean-squash-soup