Annie Mae Jones' Ham & Bean Soup
Yield
4 servingsPrep
20 minCook
25 minReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
white beans
ried |
|
| 2 | quarts |
water
|
*
|
| 1 | each |
bay leaves
|
*
|
| 3 | each |
parsley sprigs
|
*
|
| 1 | each |
onions
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
white beans
ried |
|
| 2 | quarts |
water
|
*
|
| 1 | each |
bay leaves
|
*
|
| 3 | each |
parsley sprigs
|
*
|
| 1 | each |
onions
|
|
Directions
Cover the beans with water and soak overnight. Drain beans and place in soup pot, add water, ham bone.
Bring to a boil, then lower heat, partially cover, and let simmer very gently until the beans are tender.
Add more water if needed.
Remove and discard bay leaf. Remove ham bone, cut off all meat, and return it to the pot.
Remove about 1 cup of the beans and a little bean liquid.
Mash to a paste and stir this into the pot to thicken soup.
Add salt and pepper to taste. If desired, thin soup with milk.
