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Ham and Bean Soup with Vegetables

Makes: 4 to 5 servings
Prep 20 mins Cook 2 hrs 10 mins Stand 1 hr
Ham and Bean Soup with Vegetables
Ingredients
  • 1  cup  dry navy beans
  • 1 1/4 - 1 1/2  pounds  meaty smoked pork hocks or one 1- to 1-1/2-pound meaty ham bone
  • 1  cup  chopped onion
  • 1/2  cup  sliced celery
  • 1  tablespoon  instant chicken bouillon granules
  • 1  tablespoon  snipped fresh parsley
  • 1  tablespoon  snipped fresh thyme or 1 teaspoon dried thyme, crushed
  • 1/4  teaspoon  pepper
  • 2  cups  chopped parsnips or rutabaga
  • 1  cup  sliced carrots
  • 1 10  ounce package  frozen chopped spinach, thawed and well drained
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)
  • Servings Per Recipe 4,
  • cal. (kcal) 347,
  • Fat, total (g) 3,
  • chol. (mg) 19,
  • sat. fat (g) 1,
  • carb. (g) 60,
  • fiber (g) 19,
  • pro. (g) 23,
  • sodium (mg) 1175,
  • Percent Daily Values are based on a 2,000 calorie diet

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