 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
A touch of vinegar added at the end brightens the flavor of this amiable stew. Ingredients:
2 cups coarsely chopped yellow onion |
3/4 cup coarsely chopped celery |
1/2 cup coarsely chopped carrot |
2 teaspoons vegetable oil |
1/2 cup chopped cooked ham |
1 bay leaf |
1 (15.8-ounce) can great northern beans, rinsed and drained |
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth |
1 teaspoon white wine vinegar |
1/4 teaspoon black pepper |
Directions:
1. Combine first 3 ingredients in a food processor; pulse 10 times or until finely chopped. Heat oil in a Dutch oven over medium-high heat. Add vegetables; saute 5 minutes, stirring occasionally. Add ham, bay leaf, beans, and broth; bring to a boil. Reduce heat; simmer 12 minutes or until vegetables are tender. Remove from heat; stir in vinegar and pepper. Discard bay leaf.
|
|