Ham and Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 lb. dry Navy Beans1 large ham bone (I used a leftover one)1 28 oz can Diced Tomatoes2 cups diced carrots2 stalks celery, diced1 cup diced onions2 cloves garlic, minced or grated2 cups diced ham1 bay leafsalt and pepper to taste.
In an 8 quart stock pot, cover ham bone with water and bring to a boil. Reduce heat and simmer for 2-3 hours (keep covered with water). Meanwhile, quick soak navy beans according to package directions.
Remove bone from broth. Dump beans (water and all) into broth.
Add all vegetables and bay leaf. Simmer at least two hours, stirring frequently.
Add salt and pepper to taste.
Add ham and simmer at least 30 minutes longer.
At this point, I usually chill the soup overnight, then remove the fat from the cooled soup before reheating the next day.
Serving Size: Makes about 16 - 1 cup servings
Remove bone from broth. Dump beans (water and all) into broth.
Add all vegetables and bay leaf. Simmer at least two hours, stirring frequently.
Add salt and pepper to taste.
Add ham and simmer at least 30 minutes longer.
At this point, I usually chill the soup overnight, then remove the fat from the cooled soup before reheating the next day.
Serving Size: Makes about 16 - 1 cup servings
Nutritional Info Amount Per Serving
- Calories: 121.2
- Total Fat: 2.4 g
- Cholesterol: 10.8 mg
- Sodium: 415.8 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 5.3 g
- Protein: 10.9 g
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