Well, that’s a wrap on my holiday leftovers! See ya again in a month after Christmas! Oh crap, I’d better learn some new recipes!
Spicy Ham-and-Bean Soup recipe from Cooking Light
- 1 1/4 cups dried navy beans
- 2 quarts water
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 1 cup sliced celery
- 1/4 cup minced fresh parsley
- 1 1/2 teaspoons pepper
- 2 1/2 teaspoons minced seeded jalapeño pepper
- 2 garlic cloves, minced
- 1 (18-ounce) ham bone (from an 8 1/2-pound cooked low-sodium ham)
- 2 cups finely chopped Maple-Glazed Ham (about 9 ounces)
- 1/4 cup finely chopped fresh basil
- 1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped
- 1 (8-ounce) can no-salt-added tomato sauce
Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans, and bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1 hour.
Drain beans, and return to pan. Add 2 quarts water and next 8 ingredients (water through ham bone). Bring to a boil; cover, reduce heat, and simmer 1 hour or until beans are tender. Remove from heat; discard ham bone.
Place 2 cups of bean mixture in a blender, and process until smooth. Return mixture to pan; add ham and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until heated.
WHY FIT IN WHEN WE WERE BORN TO STAND OUT?
Let's collaborate to create eye catching content that refuses to fade into the background.
Leave a Reply