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Ingredients:
- 1 can (15 ounces) Great Northern beans, rinsed and drained
- 2 tablespoons extra virgin olive oil
- 8 ounces diced cooked country ham or honey ham
- 1 cup finely chopped onion
- 2 cloves garlic, minced
- 1/2 teaspoon dried leaf thyme
- 4 cups chicken broth
- 1 cup chopped trimmed mustard greens or spinach
- salt and freshly ground black pepper to taste, depending on saltiness of ham and chicken broth
Preparation:
Heat the olive oil in a heavy stockpot or kettle over medium-high heat. Add the diced ham, onion, garlic, and thyme. Stir well to combine and saut&eactute; for about 7 minutes, or until the onion is tender and translucent but not browned. Add the drained beans and chicken stock; simmer for about 20 minutes. Add the greens and simmer for 8 to 12 minutes, or until greens are tender and wilted. Season with salt and pepper to taste.Serves 4 to 6.
Serve with freshly baked cornbread or corn muffins.
More Bean Soup Recipes
Ham and Navy Bean Soup
Navy Bean Soup
Ham and Bean Soup Recipe
Lima Bean Soup Recipe
Senate Bean Soup
Border Style Bean Soup
Black Bean Soup
Capitol Hill Bean Soup
Sausage and Bean Soup
Black Bean Soup with Ham
Barbecue Bean Soup
Crockpot Black Bean Soup
White Chicken Chili with Beans
Crockpot Chicken Chili with Beans
Beans Index
Soup and Stew Recipes
Black Bean Recipes
Bean Salad Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
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