Bean and Squash Soup

Categories: Soup- Stew- Chowder- Chili

Ingredients

• 1 lb. (2 1/2 cups) dry navy beans
• 8 cups water
• 2 Lbs. winter squash, pared, seeded and cubed (4 cups)
• 1 meaty ham bone (about 1 lb.)
• 1 cup chopped onion
• 1 cup chopped celery
• 1 1/2 tsp. salt
• 1/4 tsp. pepper

Directions

1. In a 5-quart Dutch oven, combine beans and water. Bring to a boil, reduce heat, and simmer 2 minutes. Remove from heat. cover and let stand 1 hour. (or soak beans in water overnight.) Do not drain.
2. Add the ham bone, onion, celery, half the squash, salt and pepper. Bring to a boil; cover and simmer 1 1/2 hours. Remove ham bone; cool slightly. Partially mash beans with potato masher. Cut meat from bone and dice; return meat to Dutch oven along with remaining squash. Simmer covered, 20 minutes more. Season to taste.

Email to a friend | Print this recipe | Back