Mixed Bean and Ham Soup

[Guest guest]

This might be well served in smaller portions so you don't take such a hit

from carbs is you are tight that day. It would stay hot in a crock pot on a

cold winter day...;-)

Mixed Bean and Ham Soup

Makes 8 servings

1/2 cup dried navy beans

1/2 cup dried black beans

1/2 cup dried baby lima beans

1/2 cup red beans

6 cups water

2 cups lean cooked ham, cut in 1/2-inch squares

1 cup chopped onion (1 large or 2 medium onions)

2 cups diagonally sliced carrots (about 4 large carrots)

2 cups diagonally sliced celery (about 2 stalks)

1/2 cup split green peas

1 tsp dried crushed basil

1 tsp dried crushed oregano

3 garlic cloves, minced

3/4 tsp salt

1/4 tsp black pepper

6 cups water

Rinse the navy, black, lima and red beans to wash thoroughly and drain. In a

large pot, combine the beans with 6 cups of water.

Bring to a boil and reduce heat. Simmer, uncovered, for 10 minutes. Cover

and let stand for about 1 hour. Drain and rinse beans.

Rinse and drain split peas. In a 4- to 6-quart slow cooker, combine split

peas, ham, onions, carrots, celery, basil, oregano, garlic, salt and pepper.

Add remaining 6 cups of fresh water. Stir in drained beans. Cover and cook

on low for 8-10 hours or on high for 4-5 hours.

If you prefer a thicker soup, remove 1 cup of cooked beans, mash and stir

back into the pot of soup. More salt and pepper can be added if desired.

Note: Other types of dried beans can be substituted for the beans in the

recipe. The recipe can be doubled if using a 6-quart or larger slow cooker.

293 Calories, 22g Protein, 4g Fat, 18mg Chol, 770mg Sodium, 44g Carbs, 13g

Fiber

Marilyn

Moderator for

Diabetic_Recipes

dnevessr@...

Opinions expressed are solely

my own and should not be

mistaken for

Professional advice.