Ham and Bean Soup Recipe

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This zippy medley from Great Bend, Kansas field editor Margaret Shauers features a mix of colorful beans.

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Ham and Bean Soup Recipe

Prep: 30 min. + standing Cook: 3 hours

Yield: 18 Servings

30 180 210

Ingredients

1 package (20 ounces) 16-bean soup mix
5 quarts water, divided
1 pound fully cooked ham, cubed
2 fully cooked bratwurst links, sliced
1 cup chopped green pepper
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup sliced carrots
2 garlic cloves, minced
2 tablespoons Worcestershire sauce
1 teaspoon dried basil
3/4 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon dried marjoram
1/2 teaspoon hot pepper sauce
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (4 ounces) chopped green chilies

Directions

Rinse dry beans and place in a Dutch oven with 3 qts. of water. Bring to a boil; boil for 3-5 minutes. Remove from the heat; cover and let stand for 1 hour.
Drain and rinse beans. Return to pan; add remaining water and the next 13 ingredients. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beans are almost tender.
Add tomatoes and chilies; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until beans are tender. Yield: 18 servings (4-1/2 quarts).

Nutritional Facts 1 serving (1 cup) equals 150 calories, 5 g fat (2 g saturated fat), 19 mg cholesterol, 1,076 mg sodium, 24 g carbohydrate, 12 g fiber, 13 g protein.

Originally published as Ham and Bean Soup in Taste of Home February/March 1996, p45