Two-Bean Soup

10 ingredients
2 steps

Ingredients

  • 1/2 pound dried baby lima beans
  • 1/2 pound dried great northern beans
  • 1 can (49-1/2 ounces) reduced-sodium chicken broth
  • 1-1/2 cups cubed fully cooked lean ham
  • 1 medium onion, chopped
  • 2 celery ribs with leaves, chopped
  • 2 medium carrots, sliced
  • 3 garlic cloves, minced
  • 1/8 teaspoon ground ginger
  • 2 green onions, sliced

Directions

  1. 1
    Place beans in a large saucepan or Dutch over; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
  2. 2
    Drain and rinse beans, discarding liquid. Return beans to pan. Add broth and ham; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the onion, celery, carrots, garlic and ginger; return to a boil. Reduce heat; cover and simmer 30 minutes longer or until beans and vegetables are tender. Garnish with onions.

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