Name: Spicy Ham-And-Bean Soup
Ingredients: 1 1/4 c Dried navy beans; 2 qt Water; 1 c Chopped onion; 1 c Chopped green bell pepper; 1 c Sliced celery; 1/4 c Minced fresh parsley; 1 1/2 ts Pepper; 2 1/2 ts Minced seeded jalapeno pepper; 2 Cloves garlic, minced; 18 oz Ham bone, (1) from an 8-1/2-pound cooked low-sodium ham; 9 oz Finely chopped Maple-Glazed Ham, (2 cups); 1/4 c Finely chopped fresh basil; 14 1/2 oz No-salt-added whole tomatoes, (1 can) undrained and chopped; 8 oz No-salt-added tomato sauce, (1 can)

CATEGORY	CUISINE	TAG	YIELD
Grains	Dutch	Soups and, Stews	8	Servings

INGREDIENTS

1 1/4	c	Dried navy beans
2	qt	Water
1	c	Chopped onion
1	c	Chopped green bell pepper
1	c	Sliced celery
1/4	c	Minced fresh parsley
1 1/2	ts	Pepper
2 1/2	ts	Minced seeded jalapeno pepper
2		Cloves garlic, minced
18	oz	Ham bone, (1) from an 8-1/2-pound cooked low-sodium ham
9	oz	Finely chopped Maple-Glazed Ham, (2 cups)
1/4	c	Finely chopped fresh basil
14 1/2	oz	No-salt-added whole tomatoes, (1 can) undrained and chopped
8	oz	No-salt-added tomato sauce, (1 can)

INSTRUCTIONS

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. Yield: 3 quarts
(serving size: 1-1/2 cups).
Per serving: 272 Calories; 9g Fat (30% calories from fat); 20g Protein; 29g
Carbohydrate; 47mg Cholesterol; 642mg Sodium
Recipe by: Cooking Light, April 1995, page 131
Posted to MC-Recipe Digest V1 #416 by igor@digex.net on Jan 28, 1997.

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