Bean Soup

A tasty ham and navy bean soup.

Step: 1

Place rinsed beans into a large stock pot. Add water and bring to a boil. Boil gently for 2 minutes; remove from heat, cover and let stand for 1 hour.

Step: 2

Add ham bone, cubed ham, onion, salt, pepper and bay leaves. Bring to a boil; reduce heat, cover and simmer for 1 hour and 15 minutes or until beans are soft. Occasionally skim surface of soup while it is cooking.

Step: 3

Add carrots and celery, cook until tender. Remove ham bone, scrape any meat from bone and place back into soup and serve.

Per Serving: 247 calories; protein 17.4g; carbohydrates 36.7g; fat 3.8g; cholesterol 16.7mg; sodium 542.9mg.

The name of “stew” can refer to 2 time a food and a cooking method. Stewing makes not fast cooking chunks of meat, vegetables or beans in a flavorful water based . It’s similar to braising, instead it makes have a few notable differences. The raw animal vested is chopped into smaller pieces instead of being processing menu whole , and the water based material completely covers the contents in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that warms you up on a cold , winter day. It’s true ; a bowl of classic beef stew can make warming properties , but stew’s cozy factor more than a way beyond preserving you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.