Bean and Ham Soup

We had leftover ham with the bone after a Christmas party so I looked up recipes for ham bone soup. Here is one I found on that was delicious!

20 oz. package bean mixture, soaked overnight
1 ham bone
2 1/2 cups cubed ham
1 large onion, chopped
3 stalks celery, chopped
5 large carrots, chopped
1 (14.5 oz) can diced tomatoes, with liquid
2 (5.5 oz) cans V8 (low sodium)
3 cups vegetable broth
2 Tablespoons Worcestershire sauce
2 Tablespoons Dijon mustard
3 teaspoons chili powder
3 bay leaves
1 teaspoon ground black pepper
1 Tablespoon dried parsley
3 Tablespoons lemon juice
7 cups chicken broth (low sodium)
1 teaspoon salt

Place soaked beans in large pot covered with water by 1 inch. Bring to a boil, then simmer over low for 30 minutes; drain.
Add the ham bone, ham, onion, celery, carrots, tomatoes, V8, and vegetable broth.
Season with Worcestershire sauce, mustard, chili powder, bay leaves, pepper, parsley, and lemon juice.
Pour in enough chicken broth to cover the ingredients.
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.

If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

updated 10/2014

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