Easy Bean Soup



Easy Bean Soup

This is so good on a really cold day.  Like when I started this soup this morning, it was 9 degrees outside.  Brrrr!

  • 1 (16-oz. pkg.) dry navy beans
  • 8 cups water
  • 1 1/2 lb. ham shank
  • 1 cup chopped onions
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 garlic cloves, minced
  • 2 cups thinly sliced carrots
  • 1 cup chopped celery
  • 1/2 cup mashed potato flakes, opt.

Two ways to soak beans:

1.  Put beans in a stock pot, cover with water and soak overnight.  Drain.

2.  Put beans in a stock pot with 6 cups of water.  Bring to a boil.  Reduce heat; simmer uncovered for 2 minutes.  Remove from heat.  Cover and let stand 1 hour; drain.

To drained beans, add 8 cups water, ham shank, onion, parsley, garlic, salt and pepper.  Bring to a boil.  Reduce heat.  Cover; simmer 1 1/2 hours or until beans are tender.  Remove from heat.  Remove meat from bone; cut into bite-size pieces.  Return meat to soup.  Stir in carrots, celery and potato flakes, if using until blended.  Return to heat.  Cover; simmer an additional 20 to 30 minutes or until carrots and celery are crisp-tender.  (I only use potato flakes if I want my broth a little thicker.)

Makes 9 servings.

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