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 Prep Time (minutes) 30 Cook Time (minutes) 660 Ready In (minutes) 690

Ingredients Amount 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.