Red Bean and Ham Soup

Ingredients

• Cured ham

  Pork, boneless, extra lean and regular, unheated

  2 cup or 280g

• Bay leaf

  Spices

  2 tbsp, crumbled or 4g

• Kidney beans

  Red, mature seeds, raw

  1 cup or 184g

• Chicken stock

  Soup, home-prepared

  3 cup or 720g

• Celery

  Cooked, boiled, drained, with salt

  ¼ cup, diced or 38g

• Onions

  Raw

  ¼ cup, chopped or 40g

• Carrots

  Raw

  ¼ cup grated or 28g

• Garlic

  Raw

  ¼ cup or 34g

Directions

1. Rinse beans, and soak in an oversized bowl for 8-12 hours. The beans will expand 2-3 times their size.
2. Make the mirepoix. In a medium sized pot drizzle some olive oil, and cook carrots, onion, and celery until tender over medium heat. Once tenderized, add minced garlic and cook a few more minutes.
3. Add bay leaves, chicken stock, strained beans, and ham.
4. Bring to a boil, reduce to simmer, and allow to cook until beans are tender, about 1 hour.