Neighborhood Bean Soup (Originally published as Neighborhood Bean Soup in Country Woman January/February 1998, p29)
- Number of Servings: 10
Ingredients
Ingredients:2 cups Great Northern Beans5 cup Pacific Natural Foods Organic Low Sodium Chicken Broth 3 cups water2 T Sodium Free Chicken Bullion2 cups of diced ham1 tsp Thyme, ground1/2 tsp Marjoram1/2 tsp Black Pepper1/2 tsp Ground Savory1/4 tsp Ground Sage2 Medium Onions, chopped3 Medium Carrots, chopped3 Medium Celery Stalks, chopped1 Tbsp Canola Oil
Directions
Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let soak for 1-4 hours or until beans are softened.
Drain and rinse beans, discarding liquid. Return beans to pan; add broth, 3 cups water, ham bone, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.
Meanwhile, in a large skillet, saute the onions, carrots and celery in oil until tender; add to soup. Cover and simmer 45-60 minutes longer or until beans are tender.
Remove ham bone; cool slightly. Remove meat from bone and cut into chunks; return to soup. Discard bone. Skim fat from soup. Yield: 10 servings (2-3/4 quarts).
Serving Size: Makes 10 servings, 1 cup each
Number of Servings: 10
Recipe submitted by SparkPeople user SALLYC1007.
Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let soak for 1-4 hours or until beans are softened.
Drain and rinse beans, discarding liquid. Return beans to pan; add broth, 3 cups water, ham bone, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.
Meanwhile, in a large skillet, saute the onions, carrots and celery in oil until tender; add to soup. Cover and simmer 45-60 minutes longer or until beans are tender.
Remove ham bone; cool slightly. Remove meat from bone and cut into chunks; return to soup. Discard bone. Skim fat from soup. Yield: 10 servings (2-3/4 quarts).
Serving Size: Makes 10 servings, 1 cup each
Number of Servings: 10
Recipe submitted by SparkPeople user SALLYC1007.
Nutritional Info Amount Per Serving
- Calories: 136.2
- Total Fat: 4.5 g
- Cholesterol: 15.4 mg
- Sodium: 500.3 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 3.8 g
- Protein: 9.3 g
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