Ham-and-Bean Soup

Ham-and-Bean Soup
Photo by Beth Dreiling Hontzas

Ingredients

  • 1 (15 1/2-oz.) can black-eyed peas, drained
  • 1 (16-oz.) lean ham steak
  • 1 large onion, diced
  • Garnish: Fall Potato Leaves
  • ½ teaspoon pepper
  • 2 celery ribs, diced
  • 2 (15-oz.) cans navy beans, drained
  • + 6 more ingredients
    • 1 bunch green onions, chopped
    • 2 tablespoons olive oil
    • 2 (15-oz.) cans cannellini beans, drained
    • 2 large carrots, diced
    • 1 tablespoon jarred ham-flavored soup base
    • 4 large Yukon gold potatoes, peeled and diced (about 2 lb.)

1. Trim fat from ham steak; coarsely chop ham. Reserve bone. 2. Cook ham in hot oil in a Dutch oven over medium-high heat, stirring often, 6 to 8 minutes or until browned. Add diced onion, and next 5 ingredients, and sauté 5 minutes or until onion is tender. 3. Stir in reserved ham bone, navy bea...

View full recipe at My Recipes

Comments

Variations on Ham-and-Bean Soup

  • Ham and Bean Soup
    • 1 cup chopped celery (3 ribs)
    • 1 (14-ounce) can crushed tomatoes, undrained
    • 1 cup chopped carrot (about 2)
    • 1 cup chopped green bell pepper
    • +14 other ingredients
  • Ham-and-Bean Soup
    • Cornbread Croutons
    • 1/2 teaspoon dried crushed red pepper
    • 1 (16-ounce) package dried great Northern beans
    • 2 garlic cloves, minced
    • +4 other ingredients


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