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Harvest Bean Soup

 

   Serving Size:
1/16 of recipe is 2 oz meat/ meat alternate and 1/8 cup vegetable at lunch/supper for a 3-5 year old.

 

   Yield:
16 servings

 

 

Ingredients:

1 pound dry navy beans
6 cups water
1 meaty ham bone or 2 cups chopped ham
2 cups chopped carrot(s)
1/2 cup chopped onion
1 cup chopped celery
1 tsp. chicken bouillon granules or 1 bouillon cube(s)
1/2 tsp. garlic powder
dash of pepper to taste

Directions:
Place dry beans in a large dish or water. Let soak overnight. Drain water off beans in the morning and rinse. Place soaked beans, 6 cups water and ham bone in large kettle. Bring to boil, reduce heat and simmer for 1 hour. Add carrots, onion, celery, garlic powder, bouillon and pepper to beans. Continue to simmer for 1 hour more, adding more water if needed.

 

 

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Credit:  
Nutrition Matters, Inc.

 

Recipe Categories:  
Recipe Categ:  
Make Ahead    Meat/ Meat Alternate