Wintry soup. Delicious Navy Bean and Potato Soup with Cook’s Delight Natural Ham Base

I was hoping that the coldest days of winter were behind us when this weekend proved me wrong.  Saturday, I was reminded that winter isn’t even close to being over for the Midwest.   This is too bad since I am really ready to have some warm weather!  Saturday also happened to be the day of the high school winter dance.  I was amazed as we picked our daughter up from the dance at how many kids didn’t have coats on — and believe it or not, shoes!  My husband asked me if we were that crazy when we were there age, and of course I couldn’t remember.  I can’t remember last week!  But, the answer is most likely…probably.

The soup I chose to make this weekend is Navy Bean and Potato Soup.  The soup base I use in this recipe is Cook’s Delight Natural Ham Base.  It creates a delicious background flavor.  You can choose to make it with added ham pieces, if you’d like.

A word of warning about making this soup.  For some reason, I always forget it takes a long time to make a bean soup.  It is certainly worth the effort.  I always forget to soak the beans overnight and that adds an additional hour or so to the recipe the next day.   If you are lucky enough to remember to soak the beans overnight, it still takes about 1 1/2 – 2 hours to make the soup.  Again, it is well worth it.

INGREDIENTS:

2 cups dry navy beans

water

2 tablespoons Cook’s Delight Natural Ham Base

2 cups chopped, peeled potatoes

1 (or more) cups chopped ham (optional)

1/2 cup coarse shredded carrot

1 tablespoon catsup

1/8 teaspoon pepper

1 cup chopped onion

DIRECTIONS:

THE NIGHT BEFORE:  Rinse dry navy beans.  In a Dutch oven or 3-quart saucepan, combine beans and 5 cups of water.  Cover pan; let stand in a cool place overnight.

Or, if you forget.  Combine beans and water.  Bring to boiling; reduce heat and simmer for 2 minutes.  Remove mixture from heat.  Cover and let stand for 1 hour.  Drain.

Add 7 1/2 cups fresh water.  Bring mixture to a boil; reduce heat and and cook, covered, over medium heat for 1 hour or until beans are nearly tender.

Add potato, onion, carrot, catsup, Cook’s Delight Natural Ham Base, pepper and ham.  Return mixture to boiling; reduce heat.  Simmer for 30 minutes or until beans and vegetables are tender.  Mash beans and vegetables slightly, if desired.