Vegetable Bean Soup With Ham
|Dry navy beans||3⁄4 Cup (12 tbs)|
|Water||9 Cup (144 tbs)|
|Sliced carrot||1 Cup (16 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Instant chicken bouillon granules||1 Tablespoon|
|Dried basil||1 Teaspoon, crushed|
|Dried thyme||1⁄2 Teaspoon, crushed|
|Garlic||1 Clove (5 gm), minced|
|Fully cooked ham||8 Ounce, diced|
|Shredded spinach/Cabbage||1 1⁄2 Cup (24 tbs) (Fresh)|
In a large saucepan or Dutch oven combine beans and 4 cups of the water.
Bring to boiling; reduce heat and simmer 2 minutes.
Remove from heat; cover and let stand 1 hour. (Or, soak the beans in water overnight in a covered pan.)
Drain and rinse beans.
Return beans to pan.
Add the remaining water, carrot, onion, celery, bouillon granules, basil, thyme, pepper, bay leaves, and garlic.
Bring to boiling; reduce heat.
Cover and simmer 1 1/2 to 2 hours or till beans are tender.
Stir in ham and spinach or cabbage.
Simmer 3 to 5 minutes more.
Remove bay leaves.