Soup | Ham and Bean Soup Recipe
By wonkywonderful.com
How do you use that leftover ham from your holiday feast? Make this Ham and Bean Soup Recipe to use your ham leftovers in an entirely new dinner. This easy, healthy meal is perfect for a cold Winter day.
Prep time:
Cook time:
Total time:
Yield: 4 Servings
By wonkywonderful.com
How do you use that leftover ham from your holiday feast? Make this Ham and Bean Soup Recipe to use your ham leftovers in an entirely new dinner. This easy, healthy meal is perfect for a cold Winter day.
Prep time:
Cook time:
Total time:
Yield: 4 Servings
Rated 4/5 based on 337 Reviews
Ingredients:
1 Lb Dried Navy Beans
3 Tablespoons Oil
1 White Onion, (chopped)
4 Carrots, (chopped)
2 Celery Stalks, (sliced)
1 Lb Dried Navy Beans
3 Tablespoons Oil
1 White Onion, (chopped)
4 Carrots, (chopped)
2 Celery Stalks, (sliced)
Instructions:
- Rinse dried beans then cover with several inches of water. Soak beans over night then rinse again.
- Heat oil in large dutch oven pot over high heat. Saute onion, carrots and celery 4-5 minutes while stirring. Add garlic and saute 30-60 seconds.
- Add beans, chicken stock, tomatoes, bay leaf, garlic powder, Italian herbs and pepper. Bring to a boil then reduce heat to simmer. Cover, leaving lid slightly ajar. Cook for 90 minutes. Check consistency of beans. If the beans are still quite firm, cook for 30 minutes longer.