Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Senate Navy Bean Soup
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- #81159
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
2 cups dry navy beans
12 cups water
1 meaty ham bone
OR
2 ham hocks
1/2 cup cooked mashed potatoes
3 onions, minced
5 stalks celery, minced
1 clove garlic, minced
1/4 cup minced parsley
hot water
salt
freshly ground black pepper
lemon slices, for garnish
directions
Soak beans overnight in water.
Add ham bone and simmer until beans start to become tender, about 1 hour.
Mix in mashed potatoes until smooth. Add onions, celery, garlic and parsley and simmer until beans are soft, about 1 hour.
Remove ham bone, then dice meat and return meat to soup. Thin with hot water, if necessary (soup should be thick).
Season to taste with salt and pepper. Garnish with lemon slices.
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nutrition data
136 calories, 3 grams fat, 19 grams carbohydrates, 9 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
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