Classic Ham & Bean Soup

Name: Classic Ham & Bean Soup
Prep time: 1 h 30 min
Total time: 3 h 50 min
Yield: 8 (1 1/2-cup) servings
Ingredients: Soup; 1 pound dry navy beans; 1 1/2 pounds smoked ham shank *; 6 cups water; 2 cups chicken broth; 1 small (1/2 cup) onion, chopped; 1 rib (1/2 cup) celery, chopped; 2 teaspoons finely chopped fresh garlic; 1 bay leaf; 2 to 3 medium (1 cup) carrots, chopped; 1 small (1/2 cup) red bell pepper, chopped; 1/2 to 1 teaspoon salt; 1/8 teaspoon pepper; Crostini; 1/2 (9-ounce) loaf French baguette, sliced into 1/2-inch slices; 2 tablespoons Land O Lakes® Butter melted; 2 tablespoons finely chopped fresh parsley, ** if desired

This savory soup is heartwarming–just like Grandma used to make.

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1 hr 30 min

Prep Time

03 hrs 50 min

Total Time

8 (1 ¹/₂-cup)

servings

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Ingredients

Soup

1 pound dry navy beans

1 ¹/₂ pounds smoked ham shank

6 cups water

2 cups chicken broth

1 small (¹/₂ cup) onion, chopped

1 rib (¹/₂ cup) celery, chopped

2 teaspoons finely chopped fresh garlic

1 bay leaf

2 to 3 medium (1 cup) carrots, chopped

1 small (¹/₂ cup) red bell pepper, chopped

¹/₂ to 1 teaspoon salt

¹/₈ teaspoon pepper

Crostini

¹/₂ (9-ounce) loaf French baguette, sliced into 1/2-inch slices

2 tablespoons Land O Lakes® Butter, melted

2 tablespoons finely chopped fresh parsley, if desired

*Substitute ham bone. **Substitute 1 tablespoon dried parsley.

How to make

STEP 1

Place beans into 5- to 6-quart heavy saucepan; cover with water to 2 inches above beans. Cook over high heat until water comes to a boil. Boil 3 minutes; remove from heat. Cover; let beans soak 1 hour. Rinse; drain.
STEP 2

Return beans to saucepan. Add ham shank, water, chicken broth, onion, celery, garlic and bay leaf. Cook over medium-high heat 8-10 minutes or until mixture comes to a boil. Reduce heat to low. Cover; cook 85-90 minutes or until beans are tender.
STEP 3

Remove ham shank with tongs. Cool slightly. Cut meat from bone; discard bone, fat and skin.
STEP 4

Chop meat; add back to soup. Add carrots, bell pepper, salt and pepper. Cook over medium-high heat 5-6 minutes or until mixture comes to a boil. Reduce heat to low; cook until carrots are tender.
STEP 5

Heat oven to 400°F.
STEP 6

Brush both sides of baguette slices with melted butter. Place bread slices onto ungreased baking sheet. Bake 3-5 minutes or until bottoms begin to turn golden brown. Turn slices over; sprinkle with chopped parsley, if desired.
STEP 7

Serve toasted bread slices with soup.

Tip #1

Beans can be soaked overnight. Place dry beans in pan; cover with water 2 inches above beans. Let stand 8 hours. Rinse and drain. Begin recipe at step 2.

Tip #2

To remove excess fat from soup, allow soup to cool in refrigerator. Skim off hardened fat.

430 Calories

12 Fat (g)

60 Cholesterol (mg)

1390 Sodium (mg)

49 Carbohydrates (g)

15 Dietary Fiber

32 Protein (g)

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