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.
Serving size: Complete recipe
Calories 1088 Calories from Fat 383
% Daily Value*
Total Fat 43 g65.5%
Saturated Fat 15.1 g75.6%
Trans Fat 0 g
Cholesterol 213.2 mg71.1%
Sodium 3829.1 mg159.5%
Total Carbohydrates 93 g31%
Dietary Fiber 32.2 g128.7%
Sugars 17.3 g
Protein 86 g171.5%
Vitamin A 539.8% Vitamin C 75.4%
Calcium 49.2% Iron 85.6%
*Based on a 2000 Calorie diet