Ingredients
1 pound dried navy beans1 medium onion, chopped2 garlic cloves, minced1 tablespoon canola oil1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 can (10-3/4 ounces) condensed cream of celery soup, undiluted1 cup water1 medium potato, peeled and cubed2 tablespoons chili powder1 teaspoon chicken bouillon granules1/2 teaspoon salt1-1/2 cups half-and-half cream1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
Preparation
Place navy beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain beans, discarding liquid; return beans to pan. Add water to cover by 2 in. Bring to a boil; cover and simmer until beans are tender, about 45 minutes. Drain beans, discarding liquid; set the beans aside.
In the same Dutch oven, saute onion and garlic in oil until tender. Add soups, 1 cup water, potato, chili powder, bouillon and salt; cover and cook over medium-low heat for 10 minutes. Add cream, garbanzo beans and navy beans. Cook over medium heat until heated through (do not boil), about 10 minutes.
