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.
“Forgive as God forgives you – don’t keep score.”