Ham and Bean Soup

1 cup sliced green onion
1 cup diced celery
1 clove (lg.) garlic, minced
1/2 tsp. dried thyme leaves
4 cups low-sodium chicken broth
3 cups water
1 can (15 oz.) cooked cannellini beans (white kidney beans) or navy beans
2 oz. uncooked elbow macaroni
1/2 lb. lean ham, diced
1/8 tsp. freshly ground pepper
1/4 cup chopped fresh parsley
2 to 3 drops hot red pepper sauce

Directions:

In a large saucepan sprayed with nonstick spray, stir-fry green onion, celery, garlic and thyme over medium-high heat for 2-3 minutes, until tender. Add broth and water. Bring to a boil. Meanwhile, puree half the beans at a time in a blender or food processor. Add macaroni, ham, pepper, parsley, hot pepper sauce and beans to boiling soup stock. Simmer, covered, for 30 minutes.

User Reviews:

Thought this was great...hot day..made it in the crockpot...used a ham hock rather than ham, added a diced carrot and served with corn muffins. A winner in my book!

submitted by cohan41 on December 07, 2004

Great stuff, Alvin! Used up the last of the holiday ham on this and even my picky 6 year old gobbled it up and asked for seconds!

Submitted by Hurriedmom on November 02, 2000

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