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Ham & Bean Soup

 






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Submitted by: Kathy Grashoff from Fort Wayne, IN
Originally shared on the web 11/20/2012

1 c. dried navy beans
8 c. water, divided
2 stalks celery, sliced
2 carrots, peeled and sliced
1 onion, chopped
3/4 c. cooked ham, cubed
1 t. chicken bouillon granules
1 t. dried thyme
2 bay leaves
1/4 t. pepper

In a large saucepan, combine beans and 4 cups water. Bring to a boil; reduce heat to low. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for one hour. Drain and rinse beans; return to pan. Add remaining water and remaining ingredients. Bring to a boil; reduce heat to low. Cover and simmer for 1-1/4 hours, or until beans are tender. Discard bay leaves. Using a fork, slightly mash some beans against the side of the saucepan to thicken soup. Makes 4 servings.


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Enjoy this recipe from 101 Farmhouse Favorites originally published 1/2013.

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