Thursday, March 10, 2011

Ham and Bean Soup

Course: soups
P+ Value: 5
Servings: 10

Preparation Time: 8 hours (to soak beans)
Cooking Time: 2 hours
Level of Difficulty: Easy


1 pound(s) dry great northern beans
1 cup(s) carrot(s), chopped
1/2 cup(s) onion(s), chopped
2 leaf/leaves bay leaf
2 tsp thyme, fresh, 2-3 sprigs
1 tsp dry mustard
1/2 serving(s) Chipotle Chili Powder, tsp
2 clove(s) garlic clove(s), pressed (medium)
1/2 cup(s) celery, chopped
1/4 serving(s) smoked paprika, tsp
1/2 pound(s) uncanned chopped ham
2 tsp table salt


Rinse, sort then soak beans in cold water overnight or according to package directions. Drain.

In a large pot, combine all ingredients, then add water to cover by 2 inches. Simmer over med-low heat for 1.5-2 hours or until beans reach desired texture.

DEVOUR. Victoria told me this was the only soup she has ever liked!
I didn't have any celery on hand, so since I was serving it with roasted broccoli, I trimmed the stems and cut them into half-circle discs and tossed them in instead.

1 comment:

Plant Girl said...

Bean soup is one of my very favorite soups to eat! Cris HATES it. So I make a batch and end up freezing it in portions to eat later. I also save ham bones from holidays and throw a bone in for extra flavor too.