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Ham & Bean Soup
Ingredients:
8 cups low-sodium chicken stock
1 large meaty ham bone*
2 cans beans, drained and rinsed (dried beans will work too – just soak the night before)
3 carrots, sliced
3 stalks celery, sliced
1 bay leaf
1 tsp dried parsley
1 tsp lemon pepper
1 large bunch green onions, sliced
2 cups spinach
1 tsp to 1 Tb hot sauce
*Note: If you don’t have a ham bone, you can use 2 cups of diced ham. Skip the first two steps and add ham in with beans, etc in Step 3.
Directions:
1. Place ham bone in a large pot with chicken stock over medium heat. Bring to a boil and simmer for 45 minutes.
2. Transfer ham bone to a chopping board and allow to cool. Remove meat from the bone and return to the stock. Discard bone.
3. Add beans, carrots, celery, bay leaf, parsley, and lemon pepper. Cook for about 20 minutes, or until vegetables are tender.
4. Remove from heat; stir in green onions, spinach, and hot sauce (to taste). Serve immediately or store for up to 4 days.
