Spicy Ham-and-Bean Soup

Photo: Howard L. Puckett; Styling: Cindy Manning Barr

Yield:

3 quarts (serving size: 1 1/2 cups)

Recipe from

Nutritional Information

Calories 202
Caloriesfromfat 12 %
Fat 2.7 g
Satfat 0.8 g
Monofat 1.1 g
Polyfat 0.3 g
Protein 16.2 g
Carbohydrate 30.1 g
Fiber 4.2 g
Cholesterol 20 mg
Iron 2.9 mg
Sodium 379 mg
Calcium 85 mg

Ingredients

1 1/4 cups dried navy beans
2 quarts water
1 cup chopped onion
1 cup chopped green bell pepper
1 cup sliced celery
1/4 cup minced fresh parsley
1 1/2 teaspoons pepper
2 1/2 teaspoons minced seeded jalapeño pepper
2 garlic cloves, minced
1 (18-ounce) ham bone (from an 8 1/2-pound cooked low-sodium ham)
1/4 cup finely chopped fresh basil
1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped
1 (8-ounce) can no-salt-added tomato sauce

Preparation

Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans, and bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1 hour.

Drain beans, and return to pan. Add 2 quarts water and next 8 ingredients (water through ham bone). Bring to a boil; cover, reduce heat, and simmer 1 hour or until beans are tender. Remove from heat; discard ham bone.

Place 2 cups of bean mixture in a blender, and process until smooth. Return mixture to pan; add ham and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until heated.

Note:

Jane Ingrassia Reinsel,

April 1995