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SAVORY HAM AND BEAN SOUP




Source of Recipe


Elaine


List of Ingredients




4 (15-ounce) cans navy or Great Northern beans, rinsed and drained

1 ½ cups diced cooked ham

1 large onion, chopped

1 cup sliced celery

1 tsp. dried thyme or sage, crushed

½ tsp. ground black pepper

¼ tsp. bottled minced garlic

2 (24-ounce) cans reduced-sodium chicken broth

3 cups water

Fresh cilantro sprigs (optional)



Recipe



In a Dutch oven, combine drained beans, ham, onion, celery, thyme, pepper and garlic. Stir in chicken broth and water. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or until vegetables are tender.

Serve immediately. Or transfer soup to a storage container; cover and chill for as long as 48 hours.

Garnish each serving with cilantro if desired.

Makes 8 servings.