Easy Bean Soup

1. 1

   Remove fat from ham left on bone.

2. 2

   Put in 6-quart Dutch oven or stock pot.

3. 3

   Cover with water (about 3 to 4 quarts, depending on size of bone).

4. 4

   Simmer for about 3 hours, skimming off grease. Chop canned tomatoes; wash celery and cut into 1/2-inch pieces. Wash and peel potatoes; cut into eighths.

5. 5

   Add to broth.

6. 6

   Simmer until vegetables are cooked.

7. 7

   Rinse beans; add to vegetables and broth.

8. 8

   Simmer until beans are heated through; salt and pepper to taste.

9. 9

   Serve with salad and hard rolls.

* Per serving · 4 servings · Values may vary.

No additional tips available.