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If you like ham and bean soup but don't want to spend hours in the kitchen, this tasty and timely version prepared by our Test Kitchen will leave you with a satisfied smile.
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 168 calories, 7 g fat (3 g saturated fat), 30 mg cholesterol, 1,242 mg sodium, 14 g carbohydrate, 4 g fiber, 12 g protein.
Originally published as Ham And Bean Soup in Quick Cooking March/April 2005, p46
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Reviewed on Nov. 05, 2011 by 1275
<p>This is a great recipe! I never liked beans much but this soup they make a nice addition. The broth has a lot of flavor, it is a great wintertime soup! However, I did make some changes. I used only one celery rib and 1 medium onion. I also added 2 medium potatoes,(peeled and cubed) to it. I added the potatoes with the carrot, celery, and onion. I found that when sauteing the mixture, it kind of stuck to the pan. I added 1/2 cup of water to it to solve the problem. I also only used 2 cans of beans instead of 4. Navy beans work great in place of great northern beans. To compensate for 2 less cans of beans, I only put 3 cups of chicken broth in. This was a great soup- I will make it again. It is very flavorful I definitely recommend it.</p>
Reviewed on Apr. 15, 2011 by tofhmembercb
This was delicious and easy. I made a few simple modifications. I used 2 tablespoons of chili powder, 1 tablespoon paprika, 1 tablespoon of cumin, 1 heaping teaspoon of ground coriander and 1 teaspoon ginger (sounds like a lot but to avoid salt, soups need spices) and I simmered for 1 hour so the beans would cook into the broth and thicken it. I also used chicken sausage and vegetable broth (what I had on hand) but the original ham and chicken broth would be fine.
Reviewed on Sep. 28, 2010 by nbrowning12
AWESOME! Everyone in my house LOVED this receipe. I took out the onion, carrots and celery (my husbands request) and it still turned out really good!!
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