Saturday, February 28, 2009

Navy Bean Soup for One

Make 2 cups. Increase amounts per person to be served.
1/3 cup white beans
1 teaspoon dried onion
1/8 teaspoon pepper
2 cups water
2 teaspoons ham soup base
1 teaspoon salt
2 oz. (1/4 cup) ham

Soak beans overnight. Rinse, then cook beans with other ingredients. Simmer until tender.

Testing comment: Very easy and quick. It was rather bland, and I prefer a little more spicy soup. It calls for ham soup base and I could not find any even after checking three stores, so I used a chicken bouillon with spices instead.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 26)

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