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HAM AND BEAN VEGETABLE SOUP


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

1 lb. dry navy beans
8 c. water
Leftover ham, however much you like, cut in bite-size pieces
2 medium potatoes, peeled and cubed
2 medium carrots, chopped
2 stalks celery, sliced
1 medium onion, chopped (or less to taste)
1/2 t. salt
1/4 t. pepper
Several dashes Tabasco or other hot pepper sauce, to taste


Rinse beans. In 4-quart pan, combine beans and water. Bring to boiling; reduce heat and simmer two minutes. Remove from heat, cover, and let stand two hours. (Or soak beans overnight instead.) Do not drain.


Bring beans and water to boiling, then reduce heat to simmer. Add ham and other ingredients except salt and pepper. Cover and simmer about 30 minutes, or until vegetables are tender. (I've also let it simmer longer, over a very low heat, and it's good.) Season to taste. Makes 8-10 servings. Good reheated the next day, too.


Pairs Well With


Notes

Good way to use up that leftover ham from easter

A dash of local for every season
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