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Vegetable Bean with Ham Soup
3/4 cup dry navy beans (5 ounces)
9 cups water
1 cup sliced carrot
1 cup chopped onion
1/2 cup sliced celery
2 teaspoons instant chicken bouillon granules
1 teaspoon dried basil, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon pepper
2 bay leaves
1 clove garlic, minced
6 ounces lower-fat, lower-sodium cooked ham, diced (about 1 cup)
1-1/2 cups coarsely shredded fresh spinach* or cabbage
Rinse beans. In a large saucepan or Dutch oven combine beans and 4 cups of the water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat; cover and let stand 1 hour. (Or, combine the beans and 4 cups water; cover and soak overnight in the refrigerator.)
Drain and rinse beans. Return beans to pan. Add the remaining 5 cups water, carrot, onion, celery, bouillon granules, basil, thyme, pepper, bay leaves, and garlic. Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 to 2 hours or until beans are tender. Stir in the ham and spinach or cabbage. Simmer for 3 to 5 minutes more. Discard bay leaves. Makes 5 servings.
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