Spicy Ham-And-Bean Soup
|2 Garlic; minced|
|1/4 cFresh Basil; finely chopped|
|1 ccelery; Sliced|
|1/4 cfresh parsley; Minced|
|2 1/2 tsjalapeno; Minced, seeded|
|14 1/2 ozwhole ?, no-salt-added|
|1 cOnions; chopped|
|1 1/2 tsPepper|
|1 cgreen bell pepper; Chopped|
|1 1/4 cDried navy beans|
|9 ozMaple-Glazed ?; Finely chopped|
|8 oztomato sauce, canned, no-salt-added|
|18 ozHam bone; from an|
Spicy Ham-And-Bean Soup Preparation
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. Yield: 3 quarts (serving size: 1-1/2 cups). Per serving: 272 Calories; 9g Fat (30% calories from fat); 20g Protein; 29g Carbohydrate; 47mg Cholesterol; 642mg Sodium Recipe by: Cooking Light, April 1995, page 131 Posted to MC-Recipe Digest V1 #416 by firstname.lastname@example.org on Jan 28, 1997.
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