Spicy Ham and Bean Soup

recipe

Yield:

10 servings (serving size: 1 1/2 cups)

Recipe from

Nutritional Information

Calories 255
Caloriesfromfat 0.0 %
Fat 3 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 16.9 g
Carbohydrate 41.4 g
Fiber 20.1 g
Cholesterol 19 mg
Iron 0.0 mg
Sodium 427 mg
Calcium 0.0 mg

Ingredients

1 pound dried Great Northern beans
4 quarts water
1 pound reduced-salt lean ham, cubed
2 3/4 cups chopped red potato (about 4 medium)
1 3/4 cups chopped onion (about 2 medium)
1 cup chopped carrot (about 1 large)
3/4 cup chopped celery (about 2 stalks)
1 (5.5-ounce) can spicy vegetable juice
1 (4.5-ounce) can chopped green chiles, undrained
1 tablespoon chopped pickled jalapeño pepper
1 tablespoon pickled jalapeño pepper juice
1 tablespoon low-sodium Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon chili powder

Preparation

Sort and wash beans; place in a large Dutch oven. Add 4 quarts water; cover and let stand 2 hours.

Bring beans to a boil; reduce heat, and simmer, uncovered, 1 hour. Add ham and next 4 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 1 hour.

Add vegetable juice and remaining ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 1 hour or until beans are tender and soup is thickened.

Note:

All-New Complete Step-by-Step Diabetic

March 2006
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