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Spicy Ham-and-Bean Soup




Source of Recipe


Cooking Light


Recipe Introduction


servings 3 quarts
servings size 1 1/2 cups
points 3


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 jalapeño pepper
2 garlic cloves, minced
1 (18-ounce) ham bone (from an 8 1/2-pound cooked low-sodium ham)
2 cups finely chopped Maple-Glazed Ham (about 9 ounces)
1/4 cup finely chopped fresh basil
1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped
1 (8-ounce) can no-salt-added tomato sauce

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.



NUTRITION PER SERVING
CALORIES 202(12% from fat); FAT 2.7g(sat 0.8g,mono 1.1g,poly 0.3g); PROTEIN 16.2g; CHOLESTEROL 20mg; CALCIUM 85mg; SODIUM 379mg; FIBER 4.2g; IRON 2.9mg; CARBOHYDRATE 30.1g