Navy bean soup for dinner tonight. This dish was another recipe from Cooking Light magazine. The thing I like about this magazine is that it provides recipes that are healthy all around. These aren’t fat free meals. Rather, these are meals that are quite well-balanced. Most shoot for a fat calorie content of 30% or less.
This recipe was an easy one to make. I didn’t do the quick soak method, which identified in step 1. Knowing that I’d be making this dish hours in advance, I opted for the 6-8 hour cold water soak. This allowed me to have a pot of beans ready to go when I got home this afternoon. Saved me an hour of preparation time. The rest of the dish went well. Admittedly (and the picture shows it), I skipped the kale. I’m not the biggest fan of greens in my soups. The other deviation from the recipe below was the ham hocks. I substituted a ham bone (with a little meat on it) that I had placed in the freezer a few weeks ago. I save ham bones for either navy bean soup or split pea soup.
I will say that this meal is a very hearty one, even without the kale. The serving size below is quite generous. We had a bowl and a half each….and I have four containers in the refrigerator with more than what we ate tonight. We probably could have divided the dish into 8 servings and still had the soup as a standalone meal.