This was my prep for lunches for the week, so I can’t tell you if it was kid friendly or not, but my husband did eat a bowl one day……you could leave out the ham and use vegetable broth for a vegetarian meal.

Navy Bean Soup with Ham (serves 6-8)

Ingredients:

• 1 lb of dried navy beans, rinsed and soaked according to package directions
• 2 tsp of olive oil
• 2 tsp minced garlic
• 1 large onion, diced
• 2 c diced celery
• 4 tsp of herbes de provence seasoning blend
• 2 quarts of low sodium chicken broth
• 2 bay leaves
• salt and pepper to taste
• 5-6 carrots, peeled and sliced
• 7 ounces of ham, diced

Directions:

1. Heat oil in a large soup pot over medium heat.  Add garlic and onions and celery and saute for 3-5 minutes, until veggies are softening.  Add spice blend and stir, cooking another minute.
2. Add beans, broth and bay leaves.  Bring to a boil.  Cover. Reduce heat and simmer for 1.5 hours.
3. Remove cover, stir in ham and carrots, return to boil, then reduce heat and simmer for an additional 30-45 minutes, or until beans are softened and soup is desired consistency.
4. Remove bay leaves, season with salt and pepper if desired, and serve.  I also like a dash of hot sauce in mine!