Ham & Bean Veggie Soup
Tami B.
Yield: 4-6 servings
1 c. dry navy beans
5 c. cold water
1 ½ pounds pork hocks or ham bone
1 c. chopped onion
½ c. sliced celery
1 cube chicken bouillon
1 TB snipped fresh parsley
1 TB fresh thyme (1 tsp. dried and crushed)
¼ tsp. pepper
2 c. chopped parsnips
1 c. sliced carrots
1 10-oz. package frozen chopped spinach, thawed and well drained
Rinse beans. Combine beans and water in a pan and bring to boiling. Reduce heat and simmer, uncovered for 2 minutes. Remove from heat. Cover and let stand one hour (or skip boiling water and soak beans overnight in a covered pan.) Drain and rinse beans.
In the same pan, combine beans, 5 cups fresh water, pork or ham, onion, celery, bouillon, parsley, thyme, and pepper. Bring to boiling. Reduce heat and simmer, covered for 1 ¾ hours. Remove pork or ham and set aside to cool. Mash beans slightly and stir in parsnips and carrots. Return to boiling. Reduce heat and simmer, covered, about 15 minutes or until vegetables are tender.
Cut meat off bones if needed and coarsely chop. Stir meat and spinach into saucepan. Cook until heated through.
