| 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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