Spicy Ham-And-Bean Soup
- Ready In:
- 2hrs 40mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 295.73 ml dried navy beans
- 1892.0 ml water
- 236.59 ml onion, chopped
- 236.59 ml green bell pepper, chopped
- 236.59 ml celery, sliced
- 59.14 ml fresh parsley, minced
- 7.39 ml pepper
- 12.32 ml jalapeno peppers, seeded and minced
- 2 garlic cloves, minced
- 510.29 g ham bone, from 8 1/2 pound cooked low-sodium ham
- 255.14 g maple-glazed ham, finely chopped
- 59.14 ml fresh basil, finely chopped
- 411.06 g can whole tomatoes, drained and chopped
- 226.79 g can tomato sauce
directions
- Sort and wash beans and place in large dutch oven. Cover with water to 2 inches above the beans, and bring to a boil; cook 2 minutes. Remove from heat and let stand for 1 hour.
- Drain beans, and return to pan. Add 2 quarts of 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.
- 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.
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