Savory Ham and Bean Soup
This classic ham and bean soup is easy and packed with satisfying old-fashioned flavor.
Serve it with hot corn bread or corn muffins.
Ingredients
4 15-ounce cans navy or Great Northern beans, rinsed and drained
1-1/2 cups chopped cooked ham
1 large onion, chopped
1 cup sliced celery
1 teaspoon dried thyme or dried sage, crushed
1/2 teaspoon ground black pepper
1/4 teaspoon minced garlic
2 14-ounce cans reduced-sodium chicken broth
3 cups water
Directions
In a Dutch oven combine drained beans, ham, onion, celery, thyme, pepper, and garlic.
Stir in chicken broth and water. Cover and simmer about 20 minutes or until vegetables are tender. Makes 8 servings.
To Make Ahead: Prepare as directed. Transfer to a storage container; cover. Chill for up to 48 hours. To serve, return soup to a Dutch oven; cook over medium heat until heated through.
Source: Better Homes & Gardens
Serve it with hot corn bread or corn muffins.
Ingredients 4 15-ounce cans navy or Great Northern beans, rinsed and drained
1-1/2 cups chopped cooked ham
1 large onion, chopped
1 cup sliced celery
1 teaspoon dried thyme or dried sage, crushed
1/2 teaspoon ground black pepper
1/4 teaspoon minced garlic
2 14-ounce cans reduced-sodium chicken broth
3 cups water
Directions
In a Dutch oven combine drained beans, ham, onion, celery, thyme, pepper, and garlic.
Stir in chicken broth and water. Cover and simmer about 20 minutes or until vegetables are tender. Makes 8 servings.
To Make Ahead: Prepare as directed. Transfer to a storage container; cover. Chill for up to 48 hours. To serve, return soup to a Dutch oven; cook over medium heat until heated through.
Source: Better Homes & Gardens
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