Ham and Bean Soup

* Exported from MasterCook *

Ham and Bean Soup

Recipe By : TASTE OF HOME - FEB/MARCH 1996
Serving Size : 18 Preparation Time :0:00
Categories : Dressings Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 ounces 15-bean blend
5 quarts water -- divided
1 pound fully cooked ham -- cubed
2 smoked or precooked bratwurst links
-- sliced
1 cup green pepper -- chopped
1/2 cup each: onion, celery, carrots --
chopped
2 cloves garlic -- minced
2 Tablespoons Worcestershire sauce
1 teaspoon dried basil
3/4 teaspoon salt and pepper
1/2 teaspoon dried marjoram
1/2 teaspoon hot pepper sauce
2 14 1/2 oz. diced tomatoes -- undrained
4 ounces green chilies -- chopped

Rinse dry beans and place in a Dutch oven with 3 quarts of
water. Bring to a boil; boil for 3-5 min. Remove from the
heat; cover and let stand for 1 hour. Drain and rinse beans.
Return to pan; add remaining water and the next 13
ingredients. Bring to a boil. Reduce heat; cover and simmer
for 2-1/2 to 3 hours or until beans are almost tender. Add
tomatoes and chilies; bring to a boil. Reduce heat; cover
and simmer for 30 minutes.






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