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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.


 

 

 


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