Beef / Pork

Ham and 16-Bean Soup is for Soup.

Ham and 16-Bean Soup takes 20 minutes to prepare.

Ham and 16-Bean Soup takes 120 minutes to cook.

Ham and 16-Bean Soup makes 21 servings.

The ingredients for Ham and 16-Bean Soup are:

Left-over defatted ham broth/glaze mix (I used 22 oz.)
2 qt. chicken broth (I used store brand, low sodium)
2 c cold water
ham bone left from dinner (with some ham left on bone)
ham from the bone,
4 medium carrots, peeled and diced
3 stalks celery, diced
1/3 red bell pepper, diced
2 c 16-Bean Soup Mix (dried beans only)

Here is how you make Ham and 16-Bean Soup:

In 2 qt. container, place beans, 1 tsp. baking soda and water to cover beans. Place lid on container and soak overnight. When you're ready to make the soup add diced vegetables, chicken broth, water and ham broth/glaze to pot. Drain, rinse and add soaked beans. Season w/salt, onion powder and garlic powder. Bring to boil, then reduce heat to low simmer and cook until beans are tender and any ham can easily be removed from the bone. Remove the bone, cool and remove ham to be added back to the soup. At this point you can add additional left-over cubed ham to the soup if desired. (I used a total of 12 oz. of ham)Serving Size: Makes 21 1-cup servingsNumber of Servings: 21Recipe submitted by SparkPeople user DEEA2Z.

The nutritional information for Ham and 16-Bean Soup is:

• Servings Per Recipe: 21
• Amount Per Serving
• Calories: 116.2

• Total Fat: 1.7 g
• Cholesterol: 7.1 mg
• Sodium: 379.9 mg
• Total Carbs: 22.1 g
• Dietary Fiber: 2.7 g
• Protein: 5.4 g