I gave this recipe three stars because it is flawed, but does offer a good start to a great navy bean soup. For a true "restaurant quality" navy bean soup, delete the can of tomatoes completely, simmer with a ham bone and ham for two hours, and then at the end of two hours, pour in a can of tomato soup to get the broth "just right". Completely unnecessary to add three cups of water and then simmer for an additional two hours. After two hours, your veggies will be a soggy mess. Just add the tomato soup, adjust water as necessary to give you a good consistency (may need about 4-5 ounces) and then adjust salt to taste, and voila, perfect restaurant navy bean soup!
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I gave this recipe three stars because it is flawed, but does offer a good start to a great...