Soup For Fall
Posted: November 2, 2012
This is a great time to start incorporating soup into your meals at home. Soups can be made very nutritious with plenty of vegetables and protein sources. Add dried herbs at the beginning of cooking and fresh herbs at the end of cooking for the best flavor. To thicken soup, use evaporated skim milk, instant mashed potatoes, rice flour, cornstarch, or pureed white beans. Refrigerated no more than two to three days or freeze no longer than six months.
Navy Bean Soup
1 pound dry navy beans
2-1/2 quarts water
3/4 cup celery, chopped
3/4 cup carrots, chopped
1/2 cup ketchup
pepper to taste
1 Tbsp fresh chopped parsley
1 meaty ham bone or small piece of ham
Cook beans according to package. In a large pot or saucepan, add all ingredients and bring to a boil. Reduce heat and simmer about 2 hours or until beans and vegetables are tender.
