Spicy Ham-and-Bean Soup

Spicy Ham-and-Bean Soup
Photo by Howard L. Puckett

Ingredients

  • 2 quarts water
  • 1 ¼ cups dried navy beans
  • ¼ cup finely chopped fresh basil
  • ¼ cup minced fresh parsley
  • 1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped
  • 2 cups finely chopped Maple-Glazed Ham (about 9 ounces)
  • 1 cup sliced celery
  • + 7 more ingredients
    • 2 garlic cloves, minced
    • 1 cup chopped onion
    • 1 cup chopped green bell pepper
    • 1 (8-ounce) can no-salt-added tomato sauce
    • 2 ½ teaspoons minced seeded jalapeño pepper
    • 1 (18-ounce) ham bone (from an 8 1/2-pound cooked low-sodium ham)
    • 1 ½ teaspoons pepper

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...

View full recipe at My Recipes

Comments

Variations on Spicy Ham-and-Bean Soup

  • Spicy Ham and Bean Soup
    • 1 tablespoon low-sodium Worcestershire sauce
    • 1 cup chopped carrot (about 1 large)
    • 3/4 cup chopped celery (about 2 stalks)
    • +10 other ingredients


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