NAVY BEAN-BUTTERNUT SQUASH SOUP
Make and share this Navy Bean-Butternut Squash Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Beans
Time 3h30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Put beans in a large Dutch oven and add water to cover by 2 inches.
- Bring to a boil; boil 2 minutes.
- Remove pot from the heat.
- Cover and let beans sit for 1 hour.
- Drain out all the liquid.
- Add the chicken broth, water, ham bone, squash, onion, salt, and pepper to the pot with the beans in it.
- Bring to a boil.
- Reduce heat; cover and simmer for 1 3/4 hours or until beans are tender.
- Take out the ham bone.
- Mash the soup with a potato masher, leaving some chunks if desired.
- Remove ham from the bone; cut the meat into chunks and return to the soup; heat until warm enough to serve.
- Discard ham bone.
Nutrition Facts : Calories 112.4, Fat 0.8, SaturatedFat 0.2, Sodium 320.6, Carbohydrate 22.4, Fiber 6.1, Sugar 3, Protein 5.7
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