Bean Soup

Bean Soup


  • 2 large cans of navy beans
  • 5 cups chicken broth
  • 3 carrots, chopped
  • 3 stalks of celery, chopped
  • 2-3 cups chopped ham
  • 1 small onion, finely chopped
  • 2 tbsp olive oil
  • a pinch of salt
  • a pinch of black pepper

In a casserole pot, heat up olive oil and toss in onions, ham, celery, and carrots.
Cook in moderate heat for 2-3 minutes.
Add in chicken broth and navy beans.
Add in salt and pepper.
Bring to a boil.
Once boiling, turn down heat and continue to cook for 20-30 minutes.
Add more salt and pepper depending on your preference.
Serve with your favorite bread.

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