Navy Bean Squash Soup

1. 1

   Sort beans and rinse with cold water. Place beans in a large saucepan or Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.

2. 2

   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 1-1/2 to 1-3/4 hours or until beans are tender.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.