I like to make a pot of soup on the weekends and freeze in individualized containers. I am a secretarial substitute in the local school district and when I am called to work (sometimes at the last minute) I can grab a 'bowl' of soup and some fruit and I am ready to walk out the door. This recipe is quick and easy. Easy to make it vegetarian by omitting the ham and using vegetable broth instead of chicken broth.
Navy Bean Soup
yield 7-8 servings
10 minutes prep
+ 20 minutes cook
= 30 minute meal
2 15-oz cans navy (white) beans, drained and rinsed
3 14-oz cans chicken broth
2 cups water
2 cups ham, diced
1/4 cup onion, diced
1 cup carrots, diced
1/2 tsp black pepper
3/4 cup instant potato flakes (I used Honest Earth Yukon Golds Chunky Mashed Potatoes
that are packaged into pouches and I used one pouch)
In a 4-quart pot, combine chicken borth, water, beans, ham, onion, carrots, and pepper. Cover, simmer on medium heat for approximately 15 minutes until the carrots are tender, stirring occasionally. Gradually add potato flakes while stirring constantly. Take soup off of heat and let stand 5 minutes. Stir the soup gently and serve hot.
