Bean Soup

(from Lucianolinda’s recipe box)

Adding fresh kale, spinach or other leafy green to this fiber-rich soup just before serving for a dose of magnesium and vitamins A and C.

340 calories per serving

Source: Woman's Day

Serves 6 people

Categories: Soup, chili, chowder, stew


  • 1 lb. dried navy beans, rinsed and picked over
  • 1 smoked ham hock (about 3/4 lb.)
  • 2 1/2 quarts water
  • 1 Tbsp. butter
  • 1 small onion. chopped
  • 1 tsp. salt
  • 1/4 tsp. coarsely ground pepper


  1. Soak beans overnight in water.

  2. Rinse and drain beans. Combine them in a large pot with ham hock and water. Cover and bring to a boil; reduce heat and simmer, partially covered, until beans are tender, about 1 1/2 hours. Stir occasionally and add more water if necessary.

  3. Remove ham hock; when cool, remove and discard skin, bone and fat. Cut meat into small pieces and return to soup.

  4. In a medium skillet, melt butter. Add onion and saute until lightly browned. Add onion, salt and pepper to soup and stir, pressing down with the back of a large spoon to break up some of the beans and thicken soup.

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