Ham and Red Bean Soup
Portion Size: 1 cup Yields: 8 servings
| Ingredients | Notes: |
| 2 tablespoons oil | |
| ¼ cup yellow onion | Washed, peeled and chopped |
| 2 garlic cloves | Washed, peeled and minced. |
| ½ cup . carrots | Washed, peeled and chopped |
| 6 cups low-sodium low-fat chicken broth | |
| 1 (14 oz. ) cans low-sodium kidney beans | Rinsed and drained |
| ½ lb. lean ham, diced | |
| ¼ teaspoon fresh ground black pepper | |
| 1 (14 oz. ) can low-sodium stewed tomatoes | |
| 2 cups of collard greens | Washed, trimmed and chopped |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat a large pot over medium heat, and add olive oil. | |
| 2 | Add chopped yellow onion, minced garlic, and chopped carrots; then cook, stirring as necessary, until tender. | |
| 3 | Add chili powder and ground cumin; and cook, stirring constantly, for 60 seconds. | |
| 4 | Add chicken broth, kidney beans, ham, and freshly ground black pepper; and bring to a boil. | |
| 5 | While soup is heating, place stewed tomatoes and second can of kidney beans in a blender or food processor and puree until smooth; then add to soup. | |
| 6 | Add collard greens | |
| 7 | Reduce heat, cover, and simmer for about 15 minutes. | Cook until internal temperature reaches 135°F. |
Posted in Soup Recipes
