Monday, September 27, 2010
Ham and Bean Soup
It's been a rough couple of weeks with slightly falling off the weight watchers wagon. Okay, maybe totally falling off the wagon if I have to be honest. A few pounds gained back. But I'm getting my mind back on track by deciding the best way to avoid going overboard with eating is to make dinners and desserts myself because I keep getting distracted by McDonalds on my way home from the train station.
Now combine that with the cooler weather that we've been having this week in Chicago and soup seemed the perfect dish to warm me up and get me back on track. I found this recipe in a book I've had sitting on my bookshelf for a few years now which I've never used until today.
I would recommend using a little more pepper than the recipe calls for as with all the lighter ingredients it does need a tiny little flavor kick. Overall, I liked this more than I would have thought considering I've never been a big fan of navy beans. I think I would make this again but would use more ham next time(can there ever be too much ham???).
HAM AND BEAN SOUP
Slightly adapted from: Better Homes and Gardens - Family Favorites Made Lighter
1 cup dry navy beans
1 cup sliced celery (2 stalks)
1 cup sliced carrots (2 medium)
1 cup cooked onion (1 large)
3/4 cup chopped fully cooked lower sodium ham
2 lower sodium chicken boullion cubes
3 small potatoes
1 tsp dried thyme, crushed
2 bay leaves
1/4 tsp pepper
Rinse beans; drain. In large saucepan, combine beans and 4 cups water. Bring to a boil; reduce heat. Simmer, uncovered for 2 minutes. Remove from heat. Cover and let stand for 1 hour.
In same pan, stir together beans, 4 cups water and remainder of ingredients. Bring too boil and reduce heat. Cover and simmer for 1 1/4 hours or until beans are tender. Discard bay leaves. Using a fork, slightly mash beans against side of saucepan to thicken soup a little. Sprinkle with additional pepper grinding if desired.
Makes 4 servings.