Bean Soup

The weather is getting chilly out and the nights are getting dark earlier. To me it is soup time of year. Tonight I made this bean soup and I loved every bite. This recipe is courtesy of watkinsonline.com/denisepassehl in the recipe section. Enjoy!

Ingredients
1-1/2 pounds/680 g (3-1/2 cups/875 ml) dry navy or great northern beans
2 cups/500 mL coarsely chopped onion
2 tbsp/30 mL Watkins Original Grapeseed Oil
10 cups/2.5 liters water
1 cup/250 mL sliced carrots
1 cup/250 mL sliced celery
1/2 cup/125 mL Watkins Chicken Soup & Gravy
1 tsp/5 mL Watkins Thyme (Tin)
1 tsp/5 mL Watkins Garlic Powder (Tin)
1/2 tsp/2.5 mL Watkins Black Pepper 6 oz
1/4 tsp/1.2 mL Watkins Ground Cloves (Tin)
1-1/2 pounds/680 g ham bone or ham hocks or 1 to 2 cups/250 to 500 mL diced ham
Salt, if desired to taste


Cooking Directions
Soak beans overnight in enough water to cover. The next day, drain beans and rinse. Sauté onions in oil in large soup kettle. Add beans and 10 cups/2.5 liters water; bring to a boil. Add remaining ingredients, return to boiling. Reduce heat; cover and simmer at least 4 hours. If using ham bone or hocks, remove and strip off meat. Discard bones, skin, and fat. Chop meat; return to soup. Adjust seasonings at this point. Serve hot with crusty French bread or Italian rolls.

Makes 8 servings.


Nutrition Facts
Makes 8 servings.

Nutritional Information Per Serving:
Calories 440
Protein 27 g
Carbohydrates 63 g
Sodium 1250 mg
Fat 10 g
Saturated Fat 4 g
Cholesterol 25 mg
Dietary Fiber 4 g

Independent Watkins Associate #300500