Bean Soup with Ham & Veggies
Bean Soup with Ham and Veggies recipe
Yield
6 servingsPrep
20 minCook
80 minReady
100 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
navy beans, dried
|
|
| 237 | ml |
celery
sliced |
|
| 237 | ml |
carrots
sliced |
|
| 237 | ml |
onions
chopped |
|
| 177 | ml |
ham
cooked |
*
|
| 5 | ml |
chicken bouillon, powdered
instant |
|
| 5 | ml |
thyme
crushed |
*
|
| 2 | each |
bay leaves
|
*
|
| 1.3 | ml |
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.
