Navy Bean Soup

1 pound dried navy beans  

2 quarts chicken broth 

2 Tbsp minced fresh parsley  

2 Bay leaves 

¼ tsp pepper  

1 medium onion, chopped  

1 medium carrot, chopped  

1 celery rib, chopped 

Cooked and crumbled bacon 

 

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 hour. Drain and rinse beans, discarding liquid. In a large saucepan, combine the broth, beans, parsley, bay leaves and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the onion, carrot and celery. Cover and simmer for 20-25 minutes or until vegetables and beans are tender. Stir in bacon. Discard the bay leaves before serving.  

 

-Natalie P

Split Pea and Ham Soup

Cook ham and then de-bone 

 

Cook dried split peas in pressure cooker (using some of the same water that was used to cook the ham in) for 15 minutes or on stovetop for about 45minutes 

 

Add back in the ham  

 

-Natalie P