Spicy ham-and-bean soup
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Dried navy beans |
| 2 | quarts | Water |
| 1 | cup | Chopped onion |
| 1 | cup | Chopped green bell pepper |
| 1 | cup | Sliced celery |
| ¼ | cup | Minced fresh parsley |
| 1½ | teaspoon | Pepper |
| 2½ | teaspoon | Minced seeded jalapeno pepper |
| 2 | Cloves garlic, minced | |
| 18 | ounces | Ham bone, (1) from an 8-1/2-pound cooked low-sodium ham |
| 9 | ounces | Finely chopped Maple-Glazed Ham, (2 cups) |
| ¼ | cup | Finely chopped fresh basil |
| 14½ | ounce | No-salt-added whole tomatoes, (1 can) undrained and chopped |
| 8 | ounces | No-salt-added tomato sauce, (1 can) |
Directions
Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans, and bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1 hour.
Drain beans, and return to pan. Add 2 quarts water and next 8 ingredients (water through ham bone). Bring to a boil; cover, reduce heat, and simmer 1 hour or until beans are tender. Remove from heat; discard ham bone.
Place 2 cups of bean mixture in a blender, and process until smooth. Return mixture to pan; add ham and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until heated. Yield: 3 quarts (serving size: 1-½ cups).
Per serving: 272 Calories; 9g Fat (30% calories from fat); 20g Protein; 29g Carbohydrate; 47mg Cholesterol; 642mg Sodium Recipe by: Cooking Light, April 1995, page 131 Posted to MC-Recipe Digest V1 #416 by igor@... on Jan 28, 1997.