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This is an easy soup to make, and hearty enough to be a main dish. Serve this bean soup with fresh baked cornbread or crusty rolls.
Ingredients:
- 1 meaty ham bone
- 3 cups water
- 3 cups chicken broth
- 2 cloves garlic, crushed and minced
- 1 cup diced onion
- 1 cup diced carrot
- 1 cup diced celery
- 1/2 cup diced fennel, optional
- 1/4 teaspoon ground black pepper
- 2 teaspoons fresh or freeze-dried parsley
- 2 teaspoons Creole seasoning or seasoned salt blend
- pinch thyme
- 1 cup corn kernels
- 1 cup frozen chopped spinach or mustard greens
- 2 cans (15 ounces each) Great Northern or Navy beans, drained and rinsed
- 2 cans (14.5 ounces each) tomatoes, diced
- 1 cup diced ham, optional
- salt and pepper, to taste
Preparation:
Combine ham bone, water, and chicken broth in a large saucepan. Add the garlic, onion, carrots, celery, fennel, pepper, parsley, Creole seasoning and thyme. Bring to a boil. Reduce heat, cover, and simmer for 1 to 1 1/2 hours. Add the corn, spinach or mustard greens, beans, and tomatoes. Remove ham bone and cut meat from the bone and dice. Skim fat off the top of the soup and add the ham, along with the extra ham, if using. Taste and add salt and pepper, to taste. Simmer for about 30 minutes longer.
Serves 8 to 10.
Serves 8 to 10.
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
Black Bean Recipes
Beans Index
Soup and Stew Recipes
Bean Salad Recipes
Crockpot Soups
Crockpot Stews
Slow Cooker Recipes | Casseroles | Main Recipe Index
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