Harvest Bean Soup

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.

Yield: 16 servings
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.
Credit: Nutrition Matters, Inc.