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Oven-baked bean Soup

Course Soup
Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes
Servings 16
Author Carolyn

Ingredients

  • 1 pound dried navy beans
  • 1-1/4 pounds fully cooked ham diced
  • 3 quarts water
  • 2 cans Hunt’s® Tomato Sauce 8 ounces each
  • 1 cup each diced onion celery and carrot
  • 2 teaspoons chili powder
  • 2 teaspoons salt
  • 1 teaspoon dried marjoram
  • 1/4 teaspoon pepper

Instructions

  • Combine all ingredients in a 6-qt. ovenproof Dutch oven. Cover and bake at 350° for 4-1/2 to 5 hours or until beans are tender.

Notes

November 2010