Ham and Bean Soup

By spend with pennies

Ingredients

20 ounces dry mixed beans (or dry white beans)
8 cups reduced sodium chicken broth
1 pound meaty ham bone (or smoked turkey)
1 medium yellow onion (chopped)
2 ribs celery (diced, optional)
2 medium carrots (chopped, optional)
14.5 ounces canned diced tomatoes (with juices)
1 ½ teaspoons chili powder
1 teaspoon dried parsley

Prep Time30mins
Cook Time120mins
Servings6

Instructions

Rinse the beans and check for any debris. Add the beans into a large pot and cover with cool water. Soak at room temperature for at least 8 hours or overnight. Drain.

In a large pot, combine drained beans, broth, ham bone, and onion. Bring to a boil, reduce the heat, cover, and let simmer for 1½-2 hours or until beans are softened.

Remove the ham bone from the soup and remove the meat from the bone. Cut into bite-size pieces.

Add the ham back to the pot, celery and carrot if using, diced tomatoes with juices, chili powder, and parsley. Cover and simmer 30 minutes more.

Taste, and season with salt and pepper as needed.