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Navy Bean Squash Soup

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Member since 2006

Serves | Prep Time | Cook Time


1 lb dried navy beans, sorted and rinsed
2 cans (14 ½ oz each) chicken broth
2 C Water
1 meaty ham bone
2 to 2 ½ lb butternut squash, peeled, seeded and cubed (about 5 cups)
1 large onion, chopped
½ t salt
½ t pepper

Place beans in a large saucepan or dutch oven; add water to cover by 2 in. Bring to boil; boil for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain and discard liquid; return beans to pan. Add the broth, water, ham bone, squash, onion, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 ½ to 1 ¾ hours or until beans are tender. Remove ham bone. Mash the soup mixture, leaving some chunks if desired. Remove ham from bone; cut into chunks. Discard bone and fat. Return meat to the soup; heat through. 3 quarts. Serves 12. Taste of Home recipe

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