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RECIPES

HAM AND BEAN SOUP RECIPE

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HAM AND BEAN SOUP RECIPE

This simple but delicious ham and bean soup features bone-in ham steak, onions, celery, carrots, garlic, canned white beans, and a handful of common pantry seasonings. Leftovers are delicious

and can be easily reheated on the stove or in the microwave at reduced power. This is a great recipe to use up leftover Easter or Christmas ham.

• Preparation time: 10 minutes

• Cooking time: 35 minutes

• Total time: 45 minutes

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• Yield: 8 servings

• Category: Soup

HAM AND BEAN SOUP RECIPE new york times recipes

INGREDIENTS

 

• ½ tablespoon rapeseed oil or vegetables

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• 1 medium onion, chopped

• 3 stalks of celery, chopped

• 3 carrots, peeled and chopped

• 2 cloves of garlic, chopped

• 1 tablespoon fresh thyme leaves

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• 2 ½ teaspoons ground cumin

• ½ teaspoon ground white pepper

• ⅛ teaspoon crushed red pepper

• 6 cups chicken broth or low-sodium chicken stock

• 2 tablespoons brown sugar

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• 3 cans (15.5) ounces white beans, rinsed and drained

• 2 bay leaves

• 1 ¼ – 1 ½ pounds bone-in ham steak

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