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Spicy Ham-and-Bean Soup

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

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

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)
  • 2 cups finely chopped Maple-Glazed Ham (about 9 ounces)
  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.