Navy Bean Soup Recipe

Beans are not only great source of carbohydrates but can pride themselves with lucky charm as well. How many vegetables can do that?

As I currently have some time, I had been searching on the web a few days ago. Attempting to find new, stirring tips, inspiring meals that I have never used before, to treat my family with. Looking for quite some time yet couldn’t find any interesting things. Right before I wanted to give up on it, I found this delicious and simple treat by accident on Suncakemom. The dessert seemed so yummy on its photos, that required rapid action.

It had been easy to imagine how it is created, its taste and just how much my hubby will probably want it. Actually, it is quite easy to impress him in terms of treats. Yes, I am a lucky one. Or perhaps he is.Anyhow, I went to the website and simply used the precise instuctions that had been coupled with wonderful shots of the task. It just makes life much easier. I could imagine that it’s a slight inconvenience to shoot photographs down the middle of cooking in the kitchen as you ordinarily have gross hands thus i highly appreciate the effort and time she put in to build this blogpost and recipe easily implemented.

With that said I am empowered presenting my very own recipe similarly. Appreciate your the thought.

I had been tweaking the original mixture create it for the taste of my loved ones. Need to mention it had been a great success. They loved the flavor, the thickness and loved having a treat like this during a busy workweek. They ultimately wanted lots more, more and more. Hence the next time I’m not going to make the same mistake. I am gonna double the volume .

There are more Navy Bean Soup And Ham at SunCakeMom

Soak the beans according to instructions on packaging and belief.

Pour oil into a saucepan and heat it up.

Add the diced onion, celery, carrots and salt then mix them together well.

Saute the vegetables on high for 3-5 minutes until the onion gets a translucent/glassy look.

Turn the heat down to medium low and cook the mixture until the onion starts caramelizing, stirring occasionally for about 15-25 minutes. (optional)

Add garlic, black pepper, and tomato then mix it well. Cook it until garlic gives out its scent for about 2-5 minutes.

Add beans, paprika and the optional chorizo.

Fill it up with water, put the lid on and simmer it for about 60 to 90 minutes depending of the beans.

Ten minutes before the soup is done, add carrots and other vegetables like kale, cauliflower, brussels sprouts or broccoli then turn the heat up and bring it to boil.

When the soup starts to boil lower the heat and simmer it for 10 minutes or until the the desired texture of vegetables is reached.

Take the soup off heat and let it cool down a bit before serving, for about 20 minutes.