Spicy ham-and-bean soup

8 Servings

Ingredients

Quantity Ingredient
1¼ cup Dried navy beans
2 quarts Water
1 cup Chopped onion
1 cup Chopped green bell pepper
1 cup Sliced celery
¼ cup Minced fresh parsley
1½ teaspoon Pepper
2½ teaspoon Minced seeded jalapeno pepper
2 Cloves garlic, minced
18 ounces Ham bone, (1) from an 8-1/2-pound cooked low-sodium ham
9 ounces Finely chopped Maple-Glazed Ham, (2 cups)
¼ cup Finely chopped fresh basil
14½ ounce No-salt-added whole tomatoes, (1 can) undrained and chopped
8 ounces No-salt-added tomato sauce, (1 can)

Directions

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: 1-½ 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 igor@... on Jan 28, 1997.

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