Ham and Bean Soup with Vegetables
- Rinse beans. In a Dutch oven combine beans and 5 cups cold water. Bring to boiling. Reduce heat and simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand 1 hour. (Or, skip boiling water and soak beans overnight in a covered pan.) Drain and rinse beans.
- In the same pan combine beans, 5 cups fresh water, pork hocks or ham bone, onion, celery, bouillon granules, parsley, thyme, and pepper. Bring to boiling. Reduce heat and simmer, covered, for 1-3/4 hours. Remove pork hocks or ham bone; set aside to cool. Mash beans slightly. Stir in parsnips or rutabaga and carrots. Return to boiling. Reduce heat and simmer, covered, about 15 minutes or until vegetables are tender.
- Meanwhile, cut meat off bones and coarsely chop. Discard bones. Stir meat and spinach into saucepan. Cook until heated through. Makes 4 or 5 servings.
From the Test Kitchen
Prepare soup; cool slightly. Transfer to 1-to 4-serving size freezer containers. Seal, label, and freeze up to 1 month. To reheat, transfer frozen soup to saucepan. Cook, covered, over medium heat until heated through, stirring occasionally to break apart.
Nutrition Facts (Ham and Bean Soup with Vegetables)
- Per serving:
- 347 kcal cal.,
- 3 g fat
- (1 g sat. fat,
- 19 mg chol.,
- 1175 mg sodium,
- 60 g carb.,
- 19 g fiber,
- 23 g pro.
- Percent Daily Values are based on a 2,000 calorie diet