HAM & BEAN SOUP

Ham & Bean Soup

A big batch of hearty ham & bean soup. Great for winter evenings.

This recipe makes 3-4 quarts so good for a big get-together or for freezing some for a cold Sunday afternoon.

INGREDIENTS

• 1 20oz. bag ‏beans, bag of dry 10 or 16 bean soup

• 5 ‏carrots, pealed and chopped

• 4 ‏celery stalk, chopped

• 1/3 ‏white onion, chopped

• 1/3 ‏red onion, chopped

• 2 strips ‏bacon, cooked & chopped

• 1 lb. ‏ham, chopped

• 3/4 tsp ‏salt

• 1/4 to 1/2 tsp ‏cayenne pepper

• 3 ‏garlic clove, finely chopped

• 1 tsp ‏parsley, dry

• 1/2 tsp ‏sage, dry

• 1/4 tsp ‏savory, dry

• 1 ‏bay leaf

• 1/2 tsp ‏black pepper

• 32 oz. ‏chicken broth, low sodium

• 3 cups ‏water

DIRECTIONS

1. Rinse beans. Pick out any bad pieces. Soak beans in 6 cups of water for 6-8 hours or per instructions on bag.

2. Rinse beans. In large stock pot, add 4 cups chicken broth, 3 cups water, beans, salt & pepper. Heat to boil.

3. Combine remaining ingredients. Cover and let simmer for 60 minutes. Stir occasionally.