Ham and Bean Soup with Vegetables

Comfort food! Ham and bean soup takes on a new look with the colorful addition of parsnips, carrots, and spinach.



by 9  people


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Ingredients
  • 1   cup 
    dry navy beans
  • 1 1/4 - 1 1/2  pounds 
    meaty smoked pork hocks or one 1- to 1-1/2-pound meaty ham bone
  • 1   cup 
    chopped onion
  • 1/2  cup 
    sliced celery
  • 1   tablespoon 
    instant chicken bouillon granules
  • 1   tablespoon 
    snipped fresh parsley
  • 1   tablespoon 
    snipped fresh thyme or 1 teaspoon dried thyme, crushed
  • 1/4  teaspoon 
    pepper
  • 2   cups 
    chopped parsnips or rutabaga
  • 1   cup 
    sliced carrots
  • 1  10  ounce package 
    frozen chopped spinach, thawed and well drained
Directions
1.
Rinse beans. In a Dutch oven combine beans and 5 cups cold water. Bring to boiling. Reduce heat and simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand 1 hour. (Or, skip boiling water and soak beans overnight in a covered pan.) Drain and rinse beans.
2.
In the same pan combine beans, 5 cups fresh water, pork hocks or ham bone, onion, celery, bouillon granules, parsley, thyme, and pepper. Bring to boiling. Reduce heat and simmer, covered, for 1-3/4 hours. Remove pork hocks or ham bone; set aside to cool. Mash beans slightly. Stir in parsnips or rutabaga and carrots. Return to boiling. Reduce heat and simmer, covered, about 15 minutes or until vegetables are tender.
3.
Meanwhile, cut meat off bones and coarsely chop. Discard bones. Stir meat and spinach into saucepan. Cook until heated through. Makes 4 or 5 servings.
Make Ahead Tip
  • Prepare soup; cool slightly. Transfer to 1-to 4-serving size freezer containers. Seal, label, and freeze up to 1 month. To reheat, transfer frozen soup to saucepan. Cook, covered, over medium heat until heated through, stirring occasionally to break apart.
Nutrition information
Per Serving: cal. (kcal) 347, Fat, total (g) 3, chol. (mg) 19, sat. fat (g) 1, carb. (g) 60, fiber (g) 19, pro. (g) 23, sodium (mg) 1175, Percent Daily Values are based on a 2,000 calorie diet
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