Roxy
New member
Ham and Bean Soup:
1-(16--oz.) lean ham steak
2 T. Olive Oil
1 large onion, diced
1 bunch green onions, chopped
2 large carrots, diced
2 celery ribs, diced
1 T. jarred ham-flavored soup base
1/2 tsp. pepper
2-(15-oz.) cans Navy Beans, drained
2-(15-oz.) cans Cannellini Beans, drained
1-(15-1/2-oz.) can Black-Eyed Peas, drained
4 large Yukon Gold Potatoes, peeled and diced (about 2 lb.)
1. Trim fat from ham steak; coarsely chop ham. Reserve bone.
2. Cook ham in hot oil in a Dutch oven over medium-high heat, stirring often, 6 to 8 minutes or until browned. Add diced onion, and next 5 ingredients, and sauté 5 minutes or until onion is tender.
3. Stir in reserved ham bone, navy beans, and next 3 ingredients; add water to cover. Bring to a boil; cover, reduce heat to low, and cook, stirring occasionally, 45 minutes. Remove and discard bone before serving.
1-(16--oz.) lean ham steak
2 T. Olive Oil
1 large onion, diced
1 bunch green onions, chopped
2 large carrots, diced
2 celery ribs, diced
1 T. jarred ham-flavored soup base
1/2 tsp. pepper
2-(15-oz.) cans Navy Beans, drained
2-(15-oz.) cans Cannellini Beans, drained
1-(15-1/2-oz.) can Black-Eyed Peas, drained
4 large Yukon Gold Potatoes, peeled and diced (about 2 lb.)
1. Trim fat from ham steak; coarsely chop ham. Reserve bone.
2. Cook ham in hot oil in a Dutch oven over medium-high heat, stirring often, 6 to 8 minutes or until browned. Add diced onion, and next 5 ingredients, and sauté 5 minutes or until onion is tender.
3. Stir in reserved ham bone, navy beans, and next 3 ingredients; add water to cover. Bring to a boil; cover, reduce heat to low, and cook, stirring occasionally, 45 minutes. Remove and discard bone before serving.