Vegetable Bean Soup With Ham Recipe
Ingredients
| Navy beans | 3/4 Cup (16 tbs) | |
| Water | 9 Cup (16 tbs) | |
| Carrot | 1 Cup (16 tbs), sliced | |
| Onion | 1 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), sliced | |
| 1 tablespoon instant chicken bouillon granules | ||
| Dried basil | 1 Teaspoon, crushed | |
| Dried thyme | 1/2 Teaspoon, crushed | |
| Pepper | 1/4 Teaspoon | |
| Bay leaves | 2 | |
| Garlic | 1 Clove (5gm), minced | |
| 8 ounces fully cooked ham, diced | ||
| Shredded cabbage | 1 1/2 Cup (16 tbs) | |
Directions
Rinse beans.
In a large saucepan or Dutch oven combine beans and 4 cups of the water.
Bring to boiling; reduce heat and simmer 2 minutes.
Remove from heat; cover and let stand 1 hour. (Or, soak the beans in water overnight in a covered pan.)
Drain and rinse beans.
Return beans to pan.
Add the remaining water, carrot, onion, celery, bouillon granules, basil, thyme, pepper, bay leaves, and garlic.
Bring to boiling; reduce heat.
Cover and simmer 1 1/2 to 2 hours or till beans are tender.
Stir in ham and spinach or cabbage.
Simmer 3 to 5 minutes more.
Remove bay leaves.
In a large saucepan or Dutch oven combine beans and 4 cups of the water.
Bring to boiling; reduce heat and simmer 2 minutes.
Remove from heat; cover and let stand 1 hour. (Or, soak the beans in water overnight in a covered pan.)
Drain and rinse beans.
Return beans to pan.
Add the remaining water, carrot, onion, celery, bouillon granules, basil, thyme, pepper, bay leaves, and garlic.
Bring to boiling; reduce heat.
Cover and simmer 1 1/2 to 2 hours or till beans are tender.
Stir in ham and spinach or cabbage.
Simmer 3 to 5 minutes more.
Remove bay leaves.
Chef
