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Ham & Bean Soup
Recipe By : Family Favorites Made Lighter
Serving Size : 4 Preparation Time :0:00
Categories : Soup & Stew
Amount Measure Ingredient -- Preparation Method
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1 cup dry navy beans
1 cup sliced celery
1 cup sliced carrots
1 cup chopped onion
3/4 cup chopped, fully cooked ham
1 teaspoon instant Chicken bouillon granules
1 teaspoon dried thyme -- crushed
2 bay leaves
1/4 teaspoon pepper
Rinse beans; drain. In a large saucepan combine the beans and 4 cups water.
Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes.
Remove from heat. Cover and let stand for 1 hour. (Or skip boiling the
water and soak the beans overnight in a covered pan.) Drain and rinse beans.
In the same pan stir together the beans, 4 cups fresh water, celery,
carrots, onion, ham, bouillon granules, thyme, bay leaves, and pepper. Bring
to boiling; reduce heat. Cover and simmer for 1 1/4 hours or till the beans
are teneder. Discard bay leaves. Using a fork, slightly mash
the beans against the side of the saucepan to slightly thicken the soup.
Makes 4 servings. 247 calories per serving--2 grams fat per serving.
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