Navy Bean & Vegetable Soup for a great Soup, Salad & Bread Dinner


1 pound dry navy beans
6 cups water
6 teaspoons good quality chicken base or 6 cups chicken broth.
If you’re vegetarian then just use 6 cups of vegetarian stock

3 cups thawed frozen spinach
28 ounces of canned tomatoes undrained
4 carrots sliced
2 teaspoons garlic puree
1/2 pound chopped ham

The how to coming soon….




Image photographed and created by Paulette Motzko,
PLM Studios,
Copyright May 2016

Recipe greatly adapted by Paulette Motzko from one in a book called 1001 recipes Premier favorite Hometown newspapers by Aileen Claire

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s