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Vegetable Bean Soup with Ham




Source of Recipe


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List of Ingredients




5 Servings
3/4 C. dry navy beans
9 C. Water
1 C. Sliced carrots
1 C. Chopped onions
1/2 C. Sliced celery
1 Tbsp. Instant chicken bouillon granules
1 tsp. Dried basil crushed
1/2 tsp. Dried thyme crushed
1/4 tsp. Pepper
2 Bay leaves
1 Clove Garlic minced
1-1/2 C. Fully cooked ham diced
1-1/2 C. Shredded fresh spinach or cabbage



Recipe



Rinse beans. In a large saucepan or Dutch oven combine beans and 4
cups of the water. Bring to boiling; reduce heat and simmer 2 minutes.
Remove from heat; cover and let stand 1 hour. (Or soak the beans in
water overnight in a covered pan.) Drain and rinse beans. Return beans
to pan. Add the remaining water carrots onions celery bouillon
granules basil thyme pepper bay leaves and garlic. Bring to boiling; reduce
heat. Cover and simmer 1-1/2 to 2 hours or till beans are tender.
Stir in ham and spinach or cabbage. Simmer 3 to 5 minutes more. Remove
bay leaves.

Source: BHG Recipe Card Library (c) 1989.