HAM AND BEAN SOUP

Ham and Bean Soup image

This zippy medley from Great Bend, Kansas field editor Margaret Shauers features a mix of colorful beans.

Provided by Taste of Home

Categories Lunch

Time 3h30m

Yield 18 servings (4-1/2 quarts).

Number Of Ingredients 17

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Ingredients

1 package (20 ounces) 16-bean soup mix
5 quarts water, divided
1 pound fully cooked ham, cubed
2 fully cooked bratwurst links, sliced
1 cup chopped green pepper
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup sliced carrots
2 garlic cloves, minced
2 tablespoons Worcestershire sauce
1 teaspoon dried basil
3/4 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon dried marjoram
1/2 teaspoon hot pepper sauce
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (4 ounces) chopped green chilies

Steps:

Rinse dry beans and place in a Dutch oven with 3 qts. of water. Bring to a boil; boil for 3-5 minutes. Remove from the heat; cover and let stand for 1 hour. , Drain and rinse beans. Return to pan; add remaining water and the next 13 ingredients. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beans are almost tender. , Add tomatoes and chilies; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until beans are tender.

Nutrition Facts : Calories 150 calories, Fat 5g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 1076mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 12g fiber), Protein 13g protein.