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Vegetable Bean Soup With Ham

Diet.Chef's picture
Ingredients
  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
  Pepper 1⁄4 Teaspoon
  Bay leaves 2
  Garlic 1 Clove (5 gm), minced
  Fully cooked ham 8 Ounce, diced
  Shredded spinach/Cabbage 1 1⁄2 Cup (24 tbs) (Fresh)
Directions

Rinse beans.
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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Bean

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