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Ingredients
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Amt.
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Measure
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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) |
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Steps
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Sequence
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Step
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| | 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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