Ham and Bean Soup
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
16 |
ounces |
small white beans - drained |
|
1 |
medium |
red onion -- diced |
|
1/2 |
cup |
celery -- diced |
| 1/2 | cup | carrots - diced |
| 2 | cloves | garlic -- minced |
| 1 | pound | ham - extra lean -cubed |
|
32 |
ounces |
no salt added chicken broth |
|
1 |
tablespoon |
butter |
| 1 | tablespoon | olive oil |
|
1/4 |
teaspoon |
pepper |
|
1/2 |
teaspoon |
ground cloves |
|
1 |
tablespoon |
Dijon mustard |
| 1 | teaspoon | oregano |
| 6 | ounces | no salt added tomato paste |
| 2 | whole | bay leaves |
| 1 | teaspoon | basil |
| 1 | tablespoon | Worcestershire sauce |
| Cover beans in water and bring to a boil. Reduce heat and simmer for one hour. Drain. |
| Add olive oil and butter to a
large pot or Dutch oven. Sauté onions, celery, carrots and garlic until
onions soften and start to caramelize.
Add tomato paste, Worcestershire sauce, Dijon mustard, basil, oregano, pepper and cloves. Mix well. Add beans, ham and chicken stock. Mix well. Add bay leaves. |
| Heat to boiling. Reduce heat.
Cover and simmer for 30 minutes. Remove bay leaves.
This can be made in a crockpot. Add all ingredients and cook on Low for 8 to 10 hours or High for 4 to 5 hours. Makes 8 servings. |
|
Per Serving : 338 Calories; 8g Fat (19.5% calories from fat); 29g Protein; 45g Carbohydrate; 16g Dietary Fiber; 29mg Cholesterol; 6975mg Sodium. Exchanges: 2 1/2 Grain (Starch); 2 1/2 Lean Meat; 11/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates. |