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Recipes - 15 Bean & Ham Soup

Recipe Name

15 Bean & Ham Soup

Submitted by

izzi34

Recipe Description

Very inexpensive way to use the leftover ham from the holidays.

Quantity	3	Quantity Unit	quarts	Servings
Prep Time (minutes)	30	Cook Time (minutes)	660	Ready In (minutes)	690

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Ingredients
Amt.	Measure	Ingredient



16	ounces	ham, cooked and cubed
2 1/2	cups	beans
1	cup, chopped	Onion, chopped
1	cup, chopped	Carrots
1	cup, diced	celery,chopped
3	clove	garlic minced
1	tablespoon	Parsley
1	teaspoon	basil
1	teaspoon	oregano
1	teaspoon	thyme, dry
3/4	teaspoon	salt
1/2	teaspoon	black pepper, ground
1	can (16 fl oz)	tomatoes canned, stewed
1	leaf	bay leaf
1	tablespoon	lemon juice, bottled
2	cups	broth, vegetable, fat free
2	cups (8 fl oz)	chicken broth Fat Free
1/8	teaspoon	cayenne pepper (optional)

Steps

Sequence	Step

1	sort and wash beans. Place beans in a large pot, cover with water. Allow to soak overnight or at least 8 hrs.
2	After soaking, drain water.
3	Add beans, broth, and remaining ingredients except juice; bring to a boil.
4	Cover, reduce heat, and simmer 2 1/2 hours.
5	Remove ham hock from pan; cool slightly. Remove ham from bones; finely chop and return meat to pan. Discard bones, skin, and fat. Discard bay leaf.
6	Stir in juice from canned tomatoes.
7	Note/Option: Soak the beans and chop the vegetables the night before to shave prep time. Measure one-quarter cupfuls of 15 varieties of dried beans to use in place of the 20-ounce variety mix. A serving contributes more than one-third of your daily fiber needs.

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