Jalapeno Ham & Bean Soup
Serve with or without the rice.

Serves 8 - about 1 1/2 cup per serving

1 1/4 cups dried navy beans
2 quarts water
1 cup chopped onion
1 cup chopped green bell pepper
1 cup sliced celery
1/4 cup minced fresh parsley
1 1/2 teaspoons black pepper
2 1/2 teaspoons minced seeded jalapeño pepper
2 garlic cloves, minced
1 ham bone from cooked ham
2 cups finely chopped lean ham
1/4 cup finely chopped fresh basil
1 - 14.5 ounce can no salt diced tomatoes, undrained
1 - 8 ounce can no salt tomato sauce

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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