Updated Monday, November 8th, 2004
Total Time: 10
Yield: 8 cups
Stock your pantry with cans of broth and navy beans this season, and don't feel guilty about the shortcuts. Use this recipe as a guide, then add what's on hand. Soup recipes don't have to be followed precisely. You're bound only by the ingredients in your kitchen and by your imagination.
This soup is hearty enough to be a meal in itself, but add a loaf of crusty bread and a green salad, and you'll have a meal fit for company.
-- Judy Feagin
This small, white, oval-shaped bean gets its name from the fact that the United States Navy has served it in its mess halls since the mid-1800s. Navy beans are often used in canned pork and beans. They can be substituted for white kidney, cannellini, or great northern beans.
In this issue: Summer Off the Beaten Path
©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111