Navy beans (so named because they’ve been a staple in the US Navy since the 1800s) add a hint of mild flavor to many favorite recipes. Hearty Navy Beans Soup 3 cups (1-1/2 pounds) canned navy beans 1 can (14-1/2 ounces) diced tomatoes, undrained 1 large onion, chopped 1 cup smoked slice beef 2 cups chicken broth 2-1/2 cups water Salt and pepper to taste Minced fresh parsley Place in a Dutch oven. Add the tomatoes with juice, onion, smoked slice beef, broth, water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until beans are tender, about 1-1/2 hours. Add more water if necessary. (For a thicker soup, cool slightly, then puree beans in a food processor or blender and return to pan.) Return ham to soup and heat through. Garnish with parsley.
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