Ham and Bean Soup Recipe


  • 1 Lb Dried Navy Beans
  • 3 Tablespoons Oil
  • 1 White Onion (chopped)
  • 4 Carrots (chopped)
  • 2 Celery Stalks (sliced)
  • 5 Garlic Cloves (finely chopped)
  • 64 ounces Chicken Stock
  • 14.5 ounce Can Fire Roasted Diced Tomatoes
  • 1 Bay Leaf
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Dried Italian Herbs
  • Fresh Cracked Pepper
  • 2 Cups Shredded Green Cabbage
  • 2-3 Cups Chopped Ham
  • Salt - to taste (if needed)


  • Rinse dried beans then cowl with many inches of water. Soak beans over night then rinse once more.
  • Heat oil in massive dutch kitchen appliance pot over high heat. Saute onion, carrots and celery 4-5 minutes whereas stirring. Add garlic and saute 30-60 seconds.
  • Add beans, broth, tomatoes, bay leaf, garlic powder, Italian herbs and pepper. wake a boil then scale back heat to simmer. Cover, going away lid slightly unfastened. Cook for ninety minutes. Check consistency of beans. If the beans ar still quite firm, cook for half-hour longer.
  • take away lid and add ham and cabbage. Cook for 15-20 additional minutes. Salt to style (This can vary reckoning on the saltiness of the ham. The soup might not even would like salt.) Discard herb and serve. 

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