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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This ham and bean soup recipe gets great flavor from a smoked ham hock, fresh vegetables, and fresh herbs. Starting with a package of dried bean soup mix instead of using canned beans helps keep the sodium in check. Ingredients:
1 (12-ounce) package variety dried seven-bean mix |
cooking spray |
1 cup chopped onion (1 medium) |
4 cups fat-free, less-sodium chicken broth |
3 garlic cloves, minced |
1 cup chopped carrot (about 2) |
1 cup chopped celery (3 ribs) |
1 cup chopped green bell pepper |
1 cup chopped red bell pepper |
1/4 cup chopped fresh flat-leaf parsley |
2 tablespoons chopped fresh basil |
1 tablespoon chopped fresh oregano |
1 tablespoon chopped fresh thyme |
3/4 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
1 smoked ham hock (about 4 ounces) |
1 (14-ounce) can crushed tomatoes, undrained |
1 bay leaf |
1 tablespoon fresh lemon juice |
Directions:
1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.
2. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic to pan; sauté 3 minutes. Add beans, broth, and remaining ingredients except juice; bring to a boil. Cover, reduce heat, and simmer 2 1/2 hours. Remove ham hock from pan; cool slightly. Remove ham from bones; finely chop and return meat to pan. Discard bones, skin, and fat. Discard bay leaf. Stir in juice.
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