Mmmm Mmmm Good!

Today I made one of my favorite soups. This recipe may be a repeat for some of you because I give it out a lot. It's worth another try, because it is perfect this time of year when you're looking to use up some leftover Easter ham.



My kids ate two bowls each!

Ham & Navy Bean Soup

1 lb. dry navy beans

5 cups water

1 can beef consomme

1 chicken boullion cube

1 chopped onion, cooked until limp in 1 Tbsp. butter

1 cup chopped carrots

2 cups chopped ham

3 bay leaves

salt and pepper

Soak beans overnight. (Or cover in water, boil 3 minutes and then turn off heat and let beans soak in hot water for one hour.) Then drain and rinse.

Add 5 cups water, broth and boullion. Simmer for 2 hours. Then add rest of ingredients. (You may need to add more water, it thickens as it simmers.)

Serve with warm bread and a fresh green salad! Healthy and delicious...