I hope that everyone had a wonderful Christmas Eve and Day. I know that the extreme cold here in Minnesota the past few days was not pleasant, but the snow was nice. Being so cold, I thought why not use some of the left over ham for ham/bean soup! Hearty, healthy and easy to do! Do you have any left over ham at your house? If so, why not try this recipe from "Taste of Home" that is tasty too! ~Carol
"If you like ham and bean soup but don't want to spend hours in the kitchen,
this tasty and timely version prepared by our Test Kitchen
will leave you with a satisfied smile."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 7 servings
Ingredients:
2 medium carrots, sliced
2 celery ribs, chopped
1/2 cup chopped onion
2 Tablespoons butter
4 cans (15-1/2 ounces each) great northern beans, rinsed and drained
4 cups chicken broth
2 cups cubed fully cooked ham
1 teaspoon chili powder
1/2 teaspoon minced garlic
1/4 teaspoon black pepper
1 bay leaf
Directions:
In a large saucepan, saute the carrots, celery and onion in butter until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cook for 15 minutes or until heated through. Discard bay leaf. Yield: 7 servings.
Nutritional Facts:
1 serving (1 cup) equals 168 calories, 7 g fat (3 g saturated fat), 30 mg cholesterol, 1,242 mg sodium, 14 g carbohydrate, 4 g fiber, 12 g protein.
Originally published as "Ham And Bean Soup" in Quick Cooking, March/April 2005, p46
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