Bullseye Ham & Bean Soup
|Categories:||Bean Soups, Other Soups, Quick & Easy, Healthy|
|Keywords:||beans, ham, broth, worcestershire|
|2- 20 oz||packages soup bean mix, soaked overnight ( or one package pinto beans soaked overnight)|
|4-5 c||ham stock left over from baked ham (stock is best if removed from ham immediately after baking, then cool overnight in fridge. remove fat from top before using)|
|1||left over ham bone with meat attached (1-2 lb)|
|6 c||cubed ham|
|2 md||onions, finely chopped|
|8||carrots, cleaned & sliced|
|5 stalk(s)||celery, chopped|
|2 tsp||garlic powder|
|1 1/2 tsp||paprika|
|3 Tbsp||worcestershire sauce|
|1 Tbsp||chili powder|
|4 Tbsp||lemon juice|
|3 tsp||sea salt|
|2-14.5 oz||cans garlic/ basil diced tomatoes|
|4-5 c||low sodium chicken broth|
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DirectionsSoak beans overnight according to package directions. Rinse well, until water runs clear.In a large stock pot, combine soaked beans, ham bone, & water. Bring to a rolling boil, then reduce heat and simmer about 30 minutes, or until beans are softRemove ham bone from pot. Remove 1/3 of beans, & puree in blender. Return pureed beans back to pot.Add ham stock, ham, vegetables, seasonings, tomatoes, chicken broth, worcestershire sauce, & lemon juice. Simmer on low heat for 3 hours. Stirring occasionally.Remove bay leaves before serving.
Corn bread compliments this soup well! Yummy comfort food!