Serves: 8
1. Heat beans and water to boiling in 4-quart Dutch oven. Boil uncovered 2 minutes remove from heat. Cover and let stand 1 hour.
2. Add ham bone. Heat to boiling reduce heat. Cover and simmer about 2 hours or until beans are tender.
3. Stir in remaining ingredients. Cover and simmer 1 hour.
4. Remove ham bone let stand until cool enough to handle. Remove ham from bone. Remove excess fat from ham cut ham into 1/2-inch pieces. Stir ham into soup.
NUTRITION FACTS: 1 Serving (about 1 1/2 cups): Calories 285 (Calories from Fat 80) Fat 9g (Saturated 3g) Cholesterol 15mg Sodium 930mg Carbohydrate 45g (Dietary Fiber 9g) Protein 15g % DAILY VALUE: Vitamin A 4% Vitamin C 6% Calcium 10% Iron 18% DIET EXCHANGES: 3 Starch 1 Very Lean Meat
Slow Cooker Directions: Decrease water to 8 cups and salt to 1 1/2 teaspoons. Mix all ingredients except mashed potatoes in 4- to 6-quart slow cooker. Cover and cook on high heat setting 8 to 9 hours or until beans are tender. Remove ham bone let stand until cool enough to handle. Remove excess fat from ham cut ham into 1/2-inch pieces. Stir ham and mashed potatoes into soup. Cover and cook on high heat setting 15 minutes. 11 servings.
Southwestern Bean Soup: Add 1 can (4 ounces) chopped green chilies, 1 tablespoon chili powder and 1 teaspoon ground cumin with remaining ingredients in step 3. Top with salsa if desired.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Senate Bean Soup recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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