Jalapeno Ham & Bean Soup
Serve with or without the rice.
1 1/4 cups dried navy beans
Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans, and bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1 hour.
Drain beans, and return to pan. Add 2 quarts water and next 8 ingredients (water through ham bone). Bring to a boil; cover, reduce heat, and simmer 1 hour or until beans are tender. Remove from heat; discard ham bone.
Add ham and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until heated.
COOK'S NOTE: For a creamier texture, you can puree 1 to 2 cups of the beans in a blender before adding the ham and remaining ingredients.
Per Serving: 230 Calories; 5g Fat (17.8% calories from fat); 1g Saturated Fat; 18g Protein; 30g Carbohydrate; 10g Dietary Fiber; 29mg Cholesterol; 532mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat
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