Ingredients:
3 cups (1-1/2 pounds) dried navy beans
1 can (14-1/2 ounces) Hunt’s® Original Diced Tomatoes, undrained
1 large onion, chopped
1 meaty ham hock or 1 cup diced cooked ham
2 cups chicken broth
2-1/2 cups water
Salt and pepper to taste
Minced fresh parsley
Directions:
Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add
water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove
from the heat; cover and let stand for 1 to 4 hours or until beans
are softened.
Drain and rinse beans, discarding liquid. Place in a large Dutch oven
or soup kettle. Add the tomatoes with juice, onion, ham hock, broth,
water, salt and pepper. Bring to a boil. Reduce heat; cover and
simmer until beans are tender, about 1-1/2 hours.
Add more water if necessary. Remove ham hock and let stand until cool
enough to hand. Remove meat from bone; discard bone. Cut meat into
bite-size pieces; set aside. (For a thicker soup, cool slightly,
then puree beans in a food processor or blender and returned to
pan.) Return ham to soup and heat through. Garnish with parsley.
Yield: 10 servings (2-1/2 quarts).
If Cooking for Two: Freeze serving-size portions to enjoy later.
Nutrition Facts: One serving (prepared with lean ham and no added salt) equals 2-1/2 starch, 1 lean meat, 1 vegetable; also, 265 calories, 373 mg sodium, 10 mg cholesterol, 41 gm carbohydrate, 19 gm protein, 3 gm fat.
