NAVY BEAN SOUP

Prep Time: 1½ Hours
Yields: 8 Servings

Comment:
This is the perfect soup for a cold, overcast day. In the south we generally have “gumbo days,” but this recipe will definitely have you hoping for more “soup days.”

Ingredients:
1 pound dried navy beans
1 cup chopped onions
½ cup chopped celery
½ cup chopped bell peppers
¼ cup minced garlic
1 cup diced tomatoes
1 cup diced potatoes
1 cup chopped cabbage
½ cup elbow macaroni
2 cups diced lean ham
½ cup sliced green onions
¼ cup chopped parsley
¼ tsp salt
black pepper to taste
hot sauce to taste

Method:
Rinse beans under cold running water. You may wish to soak beans in cold water overnight. This will cut down cooking time by one-third. In a large cast iron Dutch oven, add beans and cover by 2 inches with cold water. Bring to a rolling boil and reduce heat to simmer. Cook approximately 1 hour, stirring occasionally. Once beans begin to become tender, mash half against side of pot with a cooking spoon to create creaminess. Add onions, celery, bell peppers, garlic, tomatoes, potatoes, cabbage, macaroni and ham. Blend well into bean mixture. Cook 20–30 minutes, stirring occasionally. Additional water might be needed to retain desired consistency. Add green onions and parsley. Season to taste using salt, pepper and hot sauce.