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- Source: Cooking Section, January 2002
- Dish Type: Soups
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Navy Bean Soup
Instructions
Spray a large Dutch oven with olive oil. Add the onions and cook, stirring, until they are soft. Add the Canadian bacon, carrots, celery, and cook, stirring constantly for 2 minutes. Add remaining ingredients and simmer for 30 minutes. Put 1 cup of the soup in a food processor or blender and blend until smooth. Return to the pot to thicken the mixture.
Makes 8 servings
Ingredients
- 1 medium onion, chopped
- One-fourth pound Canadian bacon, chopped
- 2 carrots, chopped
- 2 celery ribs, chopped
- 1 teaspoon dried marjoram
- 1 teaspoon dried chervil
- One-fourth teaspoon crushed red pepper
- 3 cups low-sodium chicken broth
- 1 (14-ounce) can diced tomatoes in their juice
- 5 cups cooked navy beans
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