Recipe(tried): Savory Ham and Bean Soup

Savory Ham and Bean Soup (quick soup)
Source: Simple Everyday Meals, Better Homes and Gardens
Servings: 8

4 Cans navy or Great Northern beans -- (15-ounce each)
1 1/2 cups diced cooked ham
1 large onion -- chopped
1 cup sliced celery
1 teaspoon dried thyme or sage -- crushed
1/2 teaspoon ground black pepper
1/4 teaspoon bottled minced garlic
2 cans reduced-sodium chicken broth -- (24-ounce each)
3 cups water
Fresh cilantro sprigs -- (optional)

This version of a comfort-food classic bean soup is packed with satisfying old-fashioned flavor and enough nutrition to make a main dish. The one thing it doesn't have won't be missed: It's low in fat. To round out the meal, serve it with warm tortillas, corn bread or corn muffins. This recipe doesn't need conventional long, slow preparation, since it uses canned beans and ready-made broth. But it also makes double quantity - so you can dish up one meal right away, then refrigerate the rest to heat and serve the next day.

In a Dutch oven, combine beans (rinsed and drained), ham, onion, celery, thyme, pepper and garlic. Stir in chicken broth and water. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or until vegetables are tender.

Serve immediately. Or: Transfer soup to a storage container; cover and chill for up to 48 hours. Garnish each serving with cilantro if desired. Makes about 8 servings.

Copied by Tom Shunick - A Westminster Receptarist - December 8, 2003