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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 16 |
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Cold Midwestern winters call for steaming bowls of this robust soup. I like to serve it as a meal with a green salad and lots of fresh Italian bread. Ingredients:
2-1/2 cups cubed fully cooked ham |
1 large onion, finely chopped |
2 to 3 garlic cloves, minced |
3 tablespoons olive oil |
2 cans (28 ounces each) crushed tomatoes |
2 cans (14-1/2 ounces each) beef broth |
3-1/4 cups hot water |
1/2 teaspoon salt |
1/2 teaspoon dried basil |
1/4 teaspoon fennel seed |
3 cans (15-1/2 ounces each) great northern beans, rinsed and drained |
hot cooked macaroni |
shredded parmesan cheese, optional |
Directions:
1. In a Dutch oven or soup kettle, saute the ham, onion and garlic in oil until onion is tender. Add the next six ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour.
2. Add beans; simmer, uncovered, for 1 hour. Serve over macaroni; garnish with cheese if desired. Yield: 12-16 servings (about 4 quarts).
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