Oops! My apologies for posting a copywrited recipe .... I didn't notice it.
B

"Barbara H" > wrote in message
...
> Got this from Cinnamon Hearts web site last year. It's now a family
> favorite especially when the cold weather comes to stay.
>
> NAVY BEAN SOUP WITH HAM
>
>
> A quick-soak method is used for the beans. If you prefer soaking the beans
> overnight, skip the first paragraph and proceed with the recipe. From
> Skinny Comfort Foods, ©1996 by Sue Spitler, published by Surrey Books,
> Inc.
>
>
> 8 ounces dried navy OR Great Northern beans, washed and sorted
> Water to cover
> 1-1/2 cups (8 ounces) cubed lean smoked ham, visible fat trimmed
> 2/3 cup chopped onion
> 2/3 cup chopped carrots
> 1 rib celery, thinly sliced
> 2 cloves garlic, minced
> 1 Tbsp vegetable oil
> 1 Tbsp flour
> 4 cups reduced-sodium chicken broth
> 1 cup water
> 1/4 tsp dried thyme
> 1 bay leaf
> Salt and pepper to taste
>
> Cover beans with 2 inches of water in large saucepan; heat to boiling and
> boil, uncovered, 2 minutes. Remove from heat and let stand, covered, 1
> hour; drain.
>
> Sauté ham, onion, carrot, celery and garlic in oil in large saucepan until
> vegetables are tender, 5 to 8 minutes. Stir in flour; cook over medium
> heat 1 minute.
>
> Add beans, broth, water, and herbs to the saucepan; heat to boiling.
> Reduce heat and simmer, covered, until beans are tender, 1-1/4 to 1-1/2
> hours. Discard bay leaf; season to taste with salt and pepper.
>
> Makes 6 Servings (1-1/4 cups each).
>
> Sodium Alert! This recipe is not suitable for those on salt-restricted
> meal plans.
>
> Per Serving: 223 Cal; 4 g Total Fat (1 g Sat Fat); 30 g Carb; 22 mg
> Cholesterol; 639 mg Sodium; 20 g Protein. Exchanges: 2 Bread/Starch; 2
> Very Lean Meat.
>
>