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Bean: Spicy Ham & Bean Soup

Source of Recipe

Cooking Light april 1995


List of Ingredients

1 1/4 cups dried navy beans
2 quarts water
1 cup chopped onion
1 cup chopped green bell pepper
1 cup sliced celery
1/4 cup minced fresh parsley
1 1/2 teaspoons pepper
2 1/2 teaspoons minced seeded jalapenoño 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)
1/4 cup finely chopped fresh basil
14 1/2 ounces no-salt-added whole tomatoes -- (1 can)
undrained and chopped
8 ounces no-salt-added tomato sauce -- (1 can)


Recipe

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 Best in winter. Serves 8.