Bean Soup

1-1/2 pounds / 680 g (3-1/2 Cups / 875 ml) Dry Navy or Great Northern Beans
2 Cups / 500 mL Coarsely Chopped Onion
2 Tbsp. / 30 mL Watkins Original Grapeseed Oil
10 Cups / 2.5 liters Water
1 Cup / 250 mL Sliced Carrots
1 Cup / 250 mL Sliced Celery
1/2 Cup / 125 mL Watkins Chicken Soup Base
1 teas. / 5 mL Watkins Thyme
1 teas. / 5 mL Watkins Garlic Flakes
1/2 teas. / 2.5 mL Watkins Black Pepper
1/4 teas. / 1.2 mL Watkins Whole Cloves
1-1/2 pounds / 680 g Ham Bone or Ham Hocks or 1 to 2 Cups / 250 to 500 mL Diced Ham
Salt, if desired to taste

Soak beans overnight in enough water to cover. The next day, drain beans and rinse. Sauté onions in oil in large soup kettle. Add beans and 10 cups / 2.5 liters water; bring to a boil. Add remaining ingredients, return to boiling. Reduce heat; cover and simmer at least 4 hours. If using ham bone or hocks, remove and strip off meat. Discard bones, skin, and fat. Chop meat; return to soup. Adjust seasonings at this point. Serve hot with crusty French bread or Italian rolls. Makes 8 servings.

Nutritional Information Per Serving:
Calories 440, Protein 27g, Carbohydrates 63g, Sodium 1250mg, Fat 10g, Saturated Fat 4g, Cholesterol 25mg, Dietary Fiber 4g

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