Ham-and-Bean Soup

Prep: 15 min.; Soak: 8 hrs.; Cook: 1 hr., 35 min. Freeze leftover ham bones until ready to use in this flavorful soup.

Yield: Makes 3 quarts

Ingredients

• 1  (16-ounce) package dried great Northern beans
• 3  cups  chopped cooked ham
• 1  large sweet onion, diced
• 2  garlic cloves, minced
• 2  tablespoons  olive oil
• 1  ham bone
• 2  (32-ounce) containers chicken broth
• 1/2  teaspoon  dried crushed red pepper
• Cornbread Croutons

Preparation

Sort and wash beans. Place beans in a 6-quart Dutch oven; add water 2 inches above beans, and soak 8 hours. Drain.

Sauté ham, onion, and garlic in hot oil in a Dutch oven over medium-high heat 5 minutes or until onion is tender.

Add beans, ham bone, chicken broth, and red pepper. Bring to a boil; cover, reduce heat, and simmer, stirring occasionally, 1 1/2 hours or until beans are tender and soup has thickened. Serve with Cornbread Croutons.