Ham And Bean Soup

• 6 cups swanson low sodium chicken broth
• 1 cup cooked ham, cubed
• 1 (15 1/2 ounce) can cooked great northern beans, rinsed
• 3/4 cup petite diced tomato (I buy a 14.5 ounce can of petite diced tomatos southwest style and use about 1/2 the can)
• 4 cups water
• 1 large meaty ham bone
• 2 -3 low sodium chicken bouillon cubes
• 1/2 teaspoon fresh cracked pepper
• 1 1/2 teaspoons dried Italian seasoning
• 1 teaspoon dried basil
• 1 teaspoon dry rubbed sage
• 1/2 teaspoon dried oregano
• 1 teaspoon fresh garlic, minced
• 1 tablespoon fresh cilantro leaves, chopped
• 1/2 cup fresh celery leaves, chopped
• 1 medium yellow onion, chopped
• 3 medium carrots, chopped
• 3 celery ribs, chopped
• 1 large baking potato, peeled and chopped
• 1 -2 tablespoon olive oil (for sauteing veggies, ham, and potato)

1. In a large pot combine chicken broth, water, ham bone, chicken bouillon cubes and all dry seasonings and bring to a boil on the stove for 2 minutes.
2. Reduce heat, cover and simmer for 1 hour.
3. In a separate pan, saute onions, carrots, and celery in oil and add to soup.
4. Saute potato and garlic together in oil and add to soup.
5. Add celery and cilantro leaves to soup.
6. Stir soup and simmer 30 more minutes.
7. Pull ham bone out of soup, cool, and slice/pull meat off bone and add to soup. I usually get about 1 cup of meat out of this.
8. Saute remaining cubed ham in leftover oil and add to soup.
9. Add beans, and petite diced tomatoes to soup. Cover and simmer an additional 30 minute.
10. Great served with hot buttered French bread.

chicken broth, cooked great northern beans, petite diced tomato, water, ham bone, chicken bouillon cubes, fresh cracked pepper, italian seasoning, basil, sage, oregano, fresh garlic, fresh cilantro, fresh celery, yellow onion, carrots, celery, baking potato, olive oil

Taken from www.food.com/recipe/ham-and-bean-soup-421255 (may not work)