Saturday, January 9, 2010

Ham, Green Bean, and Potato Soup

It's COLD in Northern Virginia, especially for people who are not used to this kind of cold! My husband asked for SOUP, and how could I deny him? Since we had no soup fixin's in the house, I asked what kind of soup he wanted, and he said, "How about Ham, Green Bean, and Potato?"

An EXCELLENT idea. I went shopping. No good green beans, but frozen ones were on sale. I decided that if I was going to make Ham, Green Bean, and Potato Soup, I was going to make a LOT of it. We had an excellent lunch, and still have a quart of soup in the fridge and 2 quarts in the freezer. Here's your recipe:

Ham, Green Bean, and Potato Soup

About 3 cups of ham--if you have leftovers then that's great, otherwise go buy one of those very small cooked hams and cut it up into about 1/2 inch cubes
3 large potatoes, also diced into 1/2 inch cubes
1 large onion, sliced
3 cloves garlic, minced
1 large bag (32 oz) of frozen green beans
2 boxes of chicken broth (32 oz) (I used low sodium because we have the ham; see note on salt in directions)
1T thyme
garlic powder
1 bay leaf
cooking spray

Saute onion and garlic in cooking spray on medium. When the onion is soft, add ham and green beans and stir until green beans defrost (you can skip that part if you are using fresh) Add potatoes and chicken broth, bay leaf, thyme, pepper to your taste (I like it peppery) and a little garlic powder (think a sprinkle). Wait on the salt! I repeat! Do NOT ADD SALT yet! Your salt addition will depend on how salty your ham was to start, and you can seriously oversalt it if you add too much.

Bring it all to a boil, cover, and reduce to medium. Take a taste of the broth and add some salt if you think it needs it. Continue cooking until potatoes are soft, or longer. Remove bay leaf if you can find it, or warn everyone that there's a bay leaf to not eat :)

Makes a hearty lunch for 2 people, plus 3 additional quarts for later. Serve it with a hearty artisan bread. Fall over yourself over how good it is!

I put this into WW's recipe builder and based on 8 servings (which are NICE sized servings) it is 5 points per serving. If you use lean ham, it is 4 points.

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