Navy Bean Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 tablespoons olive oil | |
| ½ cup finely chopped onion | Washed, peeled and finely chopped |
| ¼ cup celery | Washed, trimmed and finely chopped |
| 2 (12 oz.) cans, reduced sodium canned navy beans | Drained and rinsed |
| 6 cups low sodium chicken or vegetable broth | |
| ½ lb. lean ham, diced | |
| ½ teaspoon garlic powder | |
| 1/4 teaspoon ground black pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Place the olive oil into a large stock and set over medium heat. | |
| 2 | Once hot, add the onion, celery and cook until the onions are translucent, approximately 6 to 7 minutes. | |
| 3 | Add the remaining ingredients and stir to combine. | |
| 4 | Increase the heat to high and bring just to a boil. | Cook until internal temperature reaches 135°F. |
Posted in Soup Recipes
