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Bean Soup with Ham and Veggies

 

Bean Soup with Ham and Veggies recipe
74

Yield

6

servings

Prep

20

min

Cook

80

min

Ready

100

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 

Ingredients

1 cup navy beans, dried
1 cup celery
sliced
1 cup carrots
sliced
1 cup onions
chopped
¾ cup ham
cooked
*
1 teaspoon chicken bouillon, powdered
instant
*
1 teaspoon thyme
crushed
*
2 each bay leaves
*
¼ teaspoon black pepper
*

Directions

Rinse beans; drain.

In a large saucepan combine the beans and 4 cups water.

Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes.

Remove from heat.

Cover and let stand for 1 hour. (Or skip boiling the water and soak the beans overnight in a covered pan.)

Drain and rinse beans.

In the same pan stir together the beans, 4 cups fresh water, celery, carrots, onion, ham, bouillon granules, thyme, bay leaves, and pepper.

Bring to boiling; reduce heat.

Cover and simmer for 1¼ hours or until the beans are teneder.

Discard bay leaves. Using a fork, slightly mash the beans against the side of the saucepan to slightly thicken the soup.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 99g (3.5 oz)
Amount per Serving
Calories 2094% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 53mg 2%
Total Carbohydrate 13g 13%
Dietary Fiber 10g 40%
Sugars g
Protein 22g
Vitamin A 105% Vitamin C 12%
Calcium 11% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

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