Vegetable Bean Soup With Ham Recipe
Ingredients
3/4 cup dry navy beans
9 cups water
1 cup sliced carrot
1 cup chopped onion
1/2 cup sliced celery
1 tablespoon instant chicken bouillon granules
1 teaspoon dried basil, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon pepper
2 bay leaves
1 clove garlic, minced
8 ounces fully cooked ham, diced
1 1/2 cups shredded fresh spinach or cabbage
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.
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