Fennel and Bean Ham-Bone Soup

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  • Makes: 8 servings
  • Serving Size: 1 cup
  • Hands On: 40 mins
  • Stand: 1 hr
  • Total Time: 1 hr 40 mins

Fennel and Bean Ham-Bone Soup

Directions

  1. Rinse dried beans; drain. In a large pot combine beans and 8 cups water. Bring to boiling; reduce heat. Simmer, uncovered, 2 minutes. Remove from heat. Cover and let stand 1 hour. (Or place beans in water in the pot. Let soak in a cool place overnight.) Drain and rinse beans.
  2. In the same pot brown the ham bone on all sides in hot butter over medium heat. Stir in Great Northern beans, salt, pepper, and 8 cups fresh water. Bring to boiling; reduce heat. Simmer, covered, 1 to 1 1/2 hours or until beans are tender, adding fennel, carrots, and green beans for the last 30 minutes of cooking.
  3. Remove ham bone. When cool enough to handle, cut meat off bones. Coarsely chop meat. Add meat and oregano to soup in pot. Remove from heat. Stir in vinegar just before serving.

Test Kitchen Tip

If you don't have a ham bone, swap in meaty smoke pork hocks (the meat-and-bone portion of the hog's leg).
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Nutrition Facts (Fennel and Bean Ham-Bone Soup)

  • Per serving:
  • 264 kcal ,
  • 6 g fat
  • (3 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 20 mg chol. ,
  • 269 mg sodium ,
  • 39 g carb. ,
  • 11 g fiber ,
  • 4 g sugar ,
  • 16 g pro.
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