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)
- 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
- 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.
- Add beans, broth and bay leaves. Bring to a boil. Cover. Reduce heat and simmer for 1.5 hours.
- 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.
- Remove bay leaves, season with salt and pepper if desired, and serve. I also like a dash of hot sauce in mine!
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