Vegetable Bean with Ham Soup
- Rinse beans. In a large saucepan or Dutch oven combine beans and 4 cups of the water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat; cover and let stand 1 hour. (Or, combine the beans and 4 cups water; cover and soak overnight in the refrigerator.)
- Drain and rinse beans. Return beans to pan. Add the remaining 5 cups water, carrot, onion, celery, bouillon granules, basil, thyme, pepper, bay leaves, and garlic. Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 to 2 hours or until beans are tender. Stir in the ham and spinach or cabbage. Simmer for 3 to 5 minutes more. Discard bay leaves.
- 1 Starch, 1 Lean Meat, 1 Vegetable
From the Test Kitchen
Look for packaged spinach at your supermarket that has already been washed. If you buy spinach in bunches that has not been cleaned, discard stems and rinse leaves several times in cold water to remove the sand.
Nutrition Facts (Vegetable Bean with Ham Soup)
- Per serving:
- 159 kcal cal.,
- 2 g fat
- (1 g sat. fat,
- 14 mg chol.,
- 768 mg sodium,
- 24 g carb.,
- 2 g fiber,
- 13 g pro.
- Percent Daily Values are based on a 2,000 calorie diet