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| Spicy Ham-And-Bean Soup Recipe |
Category: Stews
Rating:
N/A
Servings: 3
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Ingredients
1 1/4 cup dried navy beans
2 quart water
1 cup chopped onion
1 cup chopped green bell pepper
1 cup sliced celery
1/4 cup minced fresh parsley
1 1/2 teaspoon pepper
2 1/2 teaspoon minced seeded jalapeno pepper
2 cloves garlic, minced
18 oz ham bone, (1) from an 8-1/2-pound c; ooked low-sodium ham
9 oz finely chopped maple-glazed ham, (2; cups)
1/4 cup finely chopped fresh basil
14 1/2 oz no-salt-added whole tomatoes, (1 ca; n) undrained and chopped
8 oz no-salt-added tomato sauce, (1 can)
Cooking Directions:
Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans, and bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1 hour.
Drain beans, and return to pan. Add 2 quarts water and next 8 ingredients (water through ham bone). Bring to a boil; cover, reduce heat, and simmer 1 hour or until beans are tender. Remove from heat; discard ham bone.
Place 2 cups of bean mixture in a blender, and process until smooth. Return mixture to pan; add ham and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until heated. Yield: 3 quarts (serving size: 1-1/2 cups).
Per serving: 272 Calories; 9g Fat (30% calories from fat); 20g Protein; 29g Carbohydrate; 47mg Cholesterol; 642mg Sodium
Recipe by: Cooking Light, April 1995, page 131
stews,soupsand
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