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Ham and Bean Soup with Vegetables

Ham and bean soup takes on a new look with the colorful addition of parsnips, carrots, and spinach.

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4.0 by 2 people
4,053 views
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  • Makes: 4 servings
  • Prep: 20 mins
  • Cook: 2 hrs 10 mins
  • Stand: 1 hr

Ham and Bean Soup with Vegetables

4.0 by 2 people
4,053 views
Rate me!
  • Makes: 4 servings
  • Prep: 20 mins
  • Cook: 2 hrs 10 mins
  • Stand: 1 hr

Directions

  1. 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.
  2. 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.
  3. 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

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