Monday, April 17, 2017

{soups-salads-and-salad-dressings} Bonus Recipe: Navy Bean Vegetable Soup (Use up left-over ham)


Since I won’t be here Friday, I’m going to TRY to send extra recipes each day!  TRY!

Navy Bean Vegetable Soup

My family likes bean soup, so I came up with this hearty, hammed-up version. The leftovers freeze well for first-rate future meals. —Eleanor Mielke, Mitchell, South Dakota

TOTAL TIME: Prep: 15 minutes.

Cook: 9 hours

Yield: 12 servings (3 quarts).


·                                 4 medium carrots, thinly sliced

·                                 2 celery ribs, chopped

·                                 1 medium onion, chopped

·                                 2 cups cubed fully cooked ham

·                                 1-1/2 cups dried navy beans

·                                 1 envelope vegetable recipe mix (Knorr)

·                                 1 envelope onion soup mix

·                                 1 bay leaf

·                                 1/2 teaspoon pepper

·                                 8 cups water


·                                 1. In a 5-qt. slow cooker, combine the first nine ingredients. Stir in water. Cover and cook on low for 9-10 hours or until beans are tender. Discard bay leaf. 


 Nutritional Facts: 1 cup: 157 calories, 2g fat (1g saturated fat), 12mg cholesterol, 763mg sodium, 24g carbohydrate (4g sugars, 8g fiber), 11g protein.



As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress. 



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