Monday, September 19, 2011

Hearty Ham and Bean Soup

2 cups of dry beans (Great Northern or any white bean)
2 1/2 quarts of water
2 cups cooked ham, cubed
4 medium sliced carrots
2 stalks sliced celery (including the leafy tops)
1 medium onion, chopped
1 bay leaves
2 tsp. Kosher salt
1 tsp. dried oregano leaves
1 tsp. freshly ground pepper
14 1/2 oz can of diced tomatoes, undrained
Hot pepper flakes to taste (about 1/8-1/4 tsp)

Rinse beans and add to a large stock pot (Dutch oven). Add water and bring to a boil. Boil for 2 minutes, remove from heat, cover and allow to stand for 1 hour. Add the remainder of ingredients and simmer, covered for 1 1/2  to 2 hours. Remove bay leaf and adjust seasoning.

Great for leftovers and tastes wonderful on a cold day with some hot-homemade bread!
Honey Wheat Bread baking in the bread machine!

Makes about 6-8 servings.

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