Tuesday, November 03, 2009

Navy Bean Soup

1 (16 ounce) package dried navy beans
6 cups water
1 (14.5 ounce) can diced tomatoes
1 onion, chopped
1 stalk celery, chopped
1 package of baby carrots (halved)
1 clove garlic, minced
8 oz (1/2 pound) chopped ham or pancetta
1 cube chicken bouillon
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley
2 teaspoons garlic powder
1 bay leaf
1 teaspoon salt
1/2 teaspoon ground black pepper
3 cups water

1. Add a splash of olive oil into a stock pot and set to medium heat. Put in the onions and allow to cook for 6 minutes.
2. Now add the ham or pancetta. Cook for an additional 6 minutes (keep covered) - the onions should look clean and sticky, the ham should smell great.
3. Add the celery, garlic and carrots allow to cook for another 6 minutes
4. Now add water, tomatoes, bouillon, Worcestershire sauce, parsley, garlic powder, beans, and bay leaf in a stock pot; bring to a boil. Lower heat, cover, and simmer for two hours.
5. Add additional water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf.