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Navy Bean Soup

Elizabeth Rodriguez
  • 105 minutes
  • Serves 6

INGREDIENTS

16 oz

Navy Beans

1 lb

Smoked Ham Shank (rinsed)

3 tbsp

Olive Oil

1

Medium Onion (finely diced)

1

Carrot (small dice)

1

Celery Stalk (finely diced)

3

Garlic Cloves (minced)

1 tbsp

Tomato Paste

1 tsp

Oregano (minced)

1 tsp

Spanish Paprika

8 cups

Water

1

Bay Leaf

Salt (to taste)

Black Pepper (to taste)