WKYT - Chef Walter - Recipes

Heart Warming Navy Bean Soup Monday, January 11, 2011


3 cups (1-1/2 pounds) dried navy beans
1 can (14-1/2 ounces) diced tomatoes, undrained
1 large onion, chopped
12 oz diced cooked ham
1 14.5 oz can chicken broth
2-1/2 cups water
½ lb frozen chopped greens (kale, mustard, turnip or collards)
1 tsp hot sauce
Salt and pepper to taste


Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add
water to cover by 2 inches. Bring to a boil; boil for 2 minutes. Remove
from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid. Place in a large Dutch oven or soup kettle. Add the tomatoes with juice, onion, ham, broth, water, greens and salt and pepper. Bring to a boil. Reduce heat; cover and simmer until beans are tender, about 1-1/2 hours. Add more water if necessary to achieve desired consistency. You can have a thicker soup by cooling slightly, then puree a portion of the beans in a food processor or blender and returned to pan.


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