Navy Bean Squash Soup
  • 1 lb dried navy beans, sorted and rinsed
  • 2 cans (14 ½ oz each) chicken broth
  • 2 C Water
  • 1 meaty ham bone
  • 2 to 2 ½ lb butternut squash, peeled, seeded and cubed (about 5 cups)
  • 1 large onion, chopped
  • ½ t salt
  • ½ t pepper
  1. Place beans in a large saucepan or dutch oven; add water to cover by 2 in. Bring to boil; boil for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain and discard liquid; return beans to pan. Add the broth, water, ham bone, squash, onion, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 ½ to 1 ¾ hours or until beans are tender. Remove ham bone. Mash the soup mixture, leaving some chunks if desired. Remove ham from bone; cut into chunks. Discard bone and fat. Return meat to the soup; heat through. 3 quarts. Serves 12. Taste of Home recipe