Navy Bean Soup

This recipe joined my collection in the spring of 2009. We had a ham for Easter and I didn't want to just throw away the bone.

This soup is super simple and very delicious!

Ingredients

2 c. dried split peas or navy beans (I've also used pinto and a mixture of other beans)
6 c. water
2 chopped carrots
1 lg onion, chopped (didn't have any, so just used some onion powder and it was still delicious)
ham bone
1 t. thyme
1 t. basil
salt
pepper

Directions

1. Rinse peas thoroughly.
2. Combine all ingredients in a crock pot.
3. Cook on low for 8-10 hours.
4. Remove bone, cut ham off and return to soup. Discard bone.

OR

1. Soak beans overnight.
2. Combine all ingredients.
3. Bring to a simmer. Cook for 2 hours or until beans are tender.
4. Remove bone, cut ham off and return to soup. Discard bone.

Goes wonderfully with cornbread!

Big Batch Vegetable Soup

Ingredients:
2 T. extra virgin olive oil
2 c. chopped onions
1 c. thinly sliced celery
2 t. Italian seasoning
3 (14 1/2 oz) cans chicken broth [I use 5 1/2 c. water and 5 t. Better Than Bouillon chicken base]
1 can diced tomatoes
2 T. tomato paste
8 c. vegetables (carrots, corn, green beans, peas, potatoes, lima beans, zucchini, squash)

Directions:
1. Cook onions and celery in oil with seasoning until onions are translucent (medium heat about 5-8 minutes)
2. Add broth, tomatoes (in juice), paste, and 3 cups water. Bring to boil. Reduce heat to simmer and cook uncovered 20 minutes.
3. Add veggies. Simmer uncovered until tender, about 20 minutes.
4. Season with salt and pepper.
*I used the following vegetables for my "8 cups"--3 medium-sized carrots, 2 zucchini, 2 squash, 1 cup corn, 1 drained can of green beans. I also happened to have a piece of leftover chicken, so I shredded the meat and threw that in too!