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Ham and Bean Soup

hasan

50 min total · 25 min hands-on · 6 to 8 servings

Ingredients

  • 1 Tbsp Extra-Virgin Olive Oil
  • 2 Cups Carrots, Peeled, Sliced (About 4 Large)
  • 1 1/2 Cups Frozen Vegetable Seasoning Blend, Thawed
  • 1 Tbsp Fresh Sage, Chopped
  • 1 Carton (32-Ounce) Low-Sodium Chicken Broth
  • 2 Pkg (8-Ounce) Cubed Ham, Rinsed and Drained
  • 1 Can (15.5-Ounce) Black-Eyed Peas, Rinsed and Drained
  • 1 Can (15.5-Ounce) Red Beans, Rinsed and Drained
  • 1 Can (15.5-Ounce) White Beans, Rinsed and Drained
  • 1 Tsp Dry Mustard
  • 1 Tsp Ground Black Pepper
  • 1/2 Tsp Kosher Salt
  • Green Onion, Chopped, for Garnish

Instructions

  1. 1.In a large Dutch oven, heat oil over medium-high heat. Add carrots, seasoning blend, and sage; cook, stirring occasionally, until crisp-tender, about 5 minutes.
  2. 2.Stir in broth, ham, peas, beans, mustard, pepper, and salt, and bring to a boil. Reduce heat to medium-low, and cook, stirring occasionally, for 30 minutes.
  3. 3.Garnish with green onion, if desired.

Notes

Cooking with Paula Deen, September/October 2017, p. 26 (Paula's Weekly 5 - Monday).