Navy Bean Soup

Ingredients

• Beans Navy Dry

  Stop & Shop

  16 oz or 454g

• Onions

  Sweet, raw

  2 onion or 662g

• Chicken broth bouillon

  Dry, cubes

  2 cube or 8g

• Tomato sauce

  Canned

  ½ cup or 123g

• Garlic

  Minced - Great Value

  3 tsp or 15g

• Salt

  Table

  ⅓ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Water

  Plain, clean water

  6 cup or 1.42kg

Directions

1. Soak bag of navy beans overnight. Drain and set aside.
2. In large pot, cover beans with 6-8 cups of water. Bring water to a boil. Simmer beans for 2 hours with the lid on.
3. Put sliced onions and garlic in pot after 2 hours. Check to see if more water is needed. Cook for 2-3 more hours.
4. Check for bean softness. If beans are soft, add spaghetti sauce and chicken bouillon. Add more salt and pepper to taste.
5. Blend half the soup once it is done in a blender and stir it back into the pot.

Similar Foods

• Cuban Green Soup
• Brooklyn Baked Beans
• Spring Minestrone
• Fast White-Bean Stew
• Slow-Cooker Tuscan Chicken and Beans
• Garbanzo Bean Soup