Two-Bean Soup

By dashy_65

Ingredients

• 1/2 pound dried baby lima beans
• 1/2 pound dried great northern beans
• 1 can (49-1/2 ounces) reduced-sodium chicken broth
• 1-1/2 cups cubed fully cooked lean ham
• 1 medium onion, chopped
• 2 celery ribs with leaves, chopped
• 2 medium carrots, sliced
• 3 garlic cloves, minced
• 1/8 teaspoon ground ginger
• 2 green onions, sliced

Details

Servings 7
Adapted from tasteofhome.com

Preparation

Step 1

Place beans in a large saucepan or Dutch over; 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 hour.

Drain and rinse beans, discarding liquid. Return beans to pan. Add broth and ham; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the onion, celery, carrots, garlic and ginger; return to a boil. Reduce heat; cover and simmer 30 minutes longer or until beans and vegetables are tender. Garnish with onions. Yield: 7 servings.

215g cal, 2g fat, 895mg sodium, 31g carb, 10g fiber