2 (16 oz) cans navy beans, rinsed and drained 1 (16 oz) can Healthy Request chicken Broth 2 cups water 1 full cup (6 oz) diced Dubuque 97% fat free ham or any extra lean ham 1 cup finely chipped onion 1 cup finely chopped celery 1 cup shredded carrots 1 1/2 cups (8 oz) diced cooked potatoes 1/2 teaspoon dried minced garlic 2 teaspoons dried parsley flakes 1/8 teaspoon black pepper 1 bay leaf (optional)
In a large saucepan, combine navy beams, chicken broth, water, ham, onion, celery, and carrots. Bring mixture to a boil. Stir in potatoes, garlic, parsley flakes, black pepper and bay leaf. Lower heat, cover, and simmer for 30 minutes. Just before serving discard bay leaf.
Serves 6 (1 1/2 cups) Each serving equals: HE: 2 1/4 Pr, 1 Ve, 1/3 Br, 5 OC 161 Calories, 1g Fa, 9g Pr, 29g Ca, 631mg So, 66mg Cl, 7g Fi Diabetic: 1 1/2 Mt, 1 1/2 St, 1 Ve
Favorite of: Nellie Clinton, Silver Springs, MD Why: "I've had the bean soup in the Senate cafeteria and this is very, very close in flavor. Besides this version is healthier!" From: Cooking Healthy Across America
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved. No portion of this website can be used without the permission of SparkPeople or its authorized affiliates.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.