Ham& Bean Soup

Answer 1

Ingredients

• 1 cup dry navy beans
• 1 cup sliced celery
• 1 cup sliced carrots
• 1 cup chopped onion
• 3/4 cup chopped, fully cooked ham
• 1 teaspoon instant Chicken bouillon granules
• 1 teaspoon dried thyme crushed
• 2 bay leaves
• 1/4 teaspoon pepper
• Rinse beans; drain. In a large saucepan combine the beans and 4 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or skip boiling the water and soak the beans overnight in a covered pan.) Drain and rinse beans.

In the same pan stir together the beans, 4 cups fresh water, celery, carrots, onion, ham, bouillon granules, thyme, bay leaves, and pepper. Bring to boiling; reduce heat. Cover and simmer for 1 1/4 hours or till the beans are teneder. Discard bay leaves. Using a fork, slightly MASH the beans against the side of the saucepan to slightly thicken the soup. Makes 4 servings. 247 calories per serving2 grams fat per serving.