Navy Bean Soup

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Infuse the broth with layers of flavor as the beans soak up the essence of the tomatoes, ham, and aromatic vegetables throughout the first two hours of boiling. In the last step, you’ll add water, salt, and pepper. They give the soup depth and balance, making all the flavors and textures work together in perfect harmony. A bowlful of this substantial and soul-soothing soup will transport you to a place of earthy beans, juicy ham, and the delicate acidity of tomatoes.

With just 236 calories per serving, this navy bean soup is a healthy and virtuous option. With an impressive 16 grams of protein, it’s a filling choice for anyone looking for a hearty and healthy lunch. A healthy meal is enhanced by the 13 grams of fiber, which aids digestion and makes you feel full. The nutritional profile of the soup is further improved by the addition of vital vitamins and minerals, such as potassium, iron, calcium, and vitamin C.

Be careful to remove the bay leaf before ladling this heartwarming dish into bowls. Doing so will keep the emphasis on the flavorful combination. Whether eaten on its own or with a crusty loaf of bread, this navy bean soup goes beyond being just a recipe. It becomes a work of art that invites you to savor the comforting warmth of slow-cooked perfection and the pleasure of each mouthful.

Chowder with Navy Beans

On chilly evenings, this robust navy bean soup will provide much-needed warmth.

Duration of Preparation:

fifteen minutes

Time Required for Cooking:

forty-five minutes

Time Spent:

forty-five minutes

What You Need: Six glasses of water
One box of dried navy beans (16 oz.)
One can of chopped tomatoes, 14.5 oz.
1/2 pound of chopped ham 1 chopped onion 2 chopped stalks of celery
Worcestershire sauce, 2 teaspoons
1 minced clove of garlic
1-cube cube of chicken broth
Spoonful of dried parsley…
2-teaspoons flaked garlic
One bay leaf.
Three cups of water
1/4 teaspoon of ground black pepper and 1 teaspoon of salt
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