The Best Bean and Ham Soup

I make this hearty soup using the ham bone from our Easter spiral ham. I serve it with corn muffins and fresh fruit. It makes a huge pot of soup, so invite some friends or just freeze several portions for later use. Remember to soak the beans the night before you make the soup.

INGRIDIENT

1 (20 ounce) package 15 bean mixture, soaked overnight

1 ham bone

2 ½ cups cubed ham

1 large onion, chopped

3 stalks celery, chopped

5 large carrots, chopped

1 (14.5 ounce) can diced tomatoes, with liquid

1 (12 fluid ounce) can low-sodium vegetable juice

3 cups vegetable broth

2 tablespoons Worcestershire sauce

2 tablespoons Dijon mustard

1 tablespoon chili powder

3 bay leaves

1 teaspoon ground black pepper

1 tablespoon dried parsley

3 tablespoons lemon juice

7 cups low fat, low sodium chicken broth

1 teaspoon kosher salt

DIRECTION

Step: 1

Place the soaked beans into a large pot and fill with enough water to cover by about 1 inch. Bring to a boil, then simmer over low for 30 minutes. Drain. Add the ham bone, ham, onion, celery, carrots, tomatoes, vegetable juice, and vegetable broth. Season with Worcestershire sauce, Dijon mustard, chili powder, bay leaves, pepper, parsley and lemon juice. Pour in enough of the chicken broth to cover the ingredients.

Step: 2

Simmer over low heat, stirring occasionally, for about 8 hours. Add more chicken broth as needed throughout the day. Remove the ham bone and season with salt if needed. Continue to simmer for a couple more hours. Remove bay leaves before serving.

NUTRITION FACT

Per Serving: 260 calories; protein 17.3g; carbohydrates 37.9g; fat 3.6g; cholesterol 13.9mg; sodium 1105.3mg.

The name of “stew” can process to both a food and a cooking method. Stewing makes slowly cooking chunks of meat, raw fruit or beans in a tastefull liquid . It’s similar to braising, but it makes have a few piece of differences. The raw animal vested is chopped into smaller pieces but of being processing menu whole , and the liquid completely covers the essential in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that warms you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew does have warming properties , but stew’s comfort factor goes way beyond preserving you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.

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