navy bean & spinach soup
No Image
I think I'm going to go put this on the stove right now!
method
Stove Top
Ingredients For navy bean & spinach soup
-
1 1/2 cdried navy beans
-
1 lgonion, chopped
-
2 clovegarlic, minced
-
2 Tbspoil
-
2 qtchicken broth
-
1/4 cpearl barley
-
1ham hock
-
2 lgcarrots, sliced
-
2 stalkcelery, sliced
-
2bay leaves
-
3/4 tspdried majoram
-
3/4 tspdried thyme
-
3/4 tspdried basil
-
14 1/2 ozcan stewed tomatoes, with juice
-
10 ozfrozen spinach, thawed
-
salt, pepper & cayenne, to taste
How To Make navy bean & spinach soup
-
1Cover beans plus 2" of water in large pot; heat to boiling. Reduce heat and cook 2 minutes. Remove the beans from heat; let stand, covered 1 hour. Drain.
-
2Sauté onion & garlic in oil until onion is tender, 5 minutes. Add the beans & remaining ingredients, except tomatoes, spinach, salt, pepper and cayenne; heat to boiling, reduce heat and simmer covered until beans are tender, 1 hour.
-
3Discard ham hock & bay leaves. Add tomatoes with liquid & spinach; simmer until hot, 5 minutes. Season to taste with salt, pepper and cayenne.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT