NAVY BEAN SOUP Recipe
Soak the beans overnight or for at least 8-12 hours before beginning the recipe. Cook in cast iron for better flavor and an authentic re-enactment.
Servings: don't know don't know
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Ingredients
- 1 Cup (8 oz) dried navy beansâ¨5 Cups waterâ¨1/2 pound salt pork or slab baconâ¨2 large carrots or 1 cup choppedâ¨1 large onion or 3/4 Cup choppedâ¨1 large potato, unpeeled, but cut into 1/2 inch piecesâ¨1 tsp. saltâ¨1/2 tsp. pepper
Directions
- Wash the beans in a colander and pick out and discard any discolored ones or pieces of dirt.
- Place the beans in a large stock pot or Dutch oven covered with water at least 2 inches above the beans and allow to soak overnight. Drain the beans. Add 5 cups water, salt pork, carrots and onions to the beans. Stir the mixture. Bring to a boil, cover, reduce the heat to a simmer and simmer the beans at least 45 minutes or until the beans are tender. Add the chopped potatoes salt and pepper. Bring to a boil. Cover and cook about 15 more minutes or until the potatoes are fork tender.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 226g | |
| Calories 764 | |
| Calories from Fat 28 | 4% |
| Total Fat 3.4g | 4% |
| Saturated Fat 0.39g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 2688mg | 77% |
| Total Carbs 137.78g | 37% |
| Dietary Fiber 55.3g | 184% |
| Sugars 8.8g | 6% |
| Protein 50.64g | 81% |
