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Navy Bean & Ham Soup




Source of Recipe


rick


Recipe Introduction


servings 4
points 4


List of Ingredients




3/4 cup dry navy beans
9 cups water
1 cup sliced carrot
1 cup chopped onion
1/2 cup sliced celery
2 teaspoons instant chicken bouillon granules
1 teaspoon crushed dried basil
1/2 teaspoon crushed dried thyme
1/4 teaspoon pepper
2 bay leaves
1 clove garlic, minced
1 cup lean low fat, lower-sodium cooked ham, diced
1 1/2 cups coarsely shredded fresh packaged spinach

Recipe



Rinse beans. In a large saucepan or Dutch oven combine beans and 4 cups of the water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat; cover and let stand 1 hour. (Or, combine the beans and 4 cups water; cover and soak overnight in the refrigerator.)

Drain and rinse beans. Return beans to pan. Add the remaining 5 cups water, carrot, onion, celery, bouillon granules, basil, thyme, pepper, bay leaves, and garlic. Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 to 2 hours or until beans are tender. Stir in the ham and spinach. Simmer for 3 to 5 minutes more. Discard bay leaves before serving.

Per Serving: 213 Calories; 3g Fat; 1g Saturated Fat; 17g Protein; 32g Carbohydrate; 12g Dietary Fiber;