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Ham & Bean Soup

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  • Serves: 6
  • Complexity: medium


  • 1 ham knuckle and some left over ham
  • 1 bag dry multi-bean mix (water to cook beans or vegetable stock)
  • 4 medium carrots peeled and diced small
  • 1 large onion
  • 3-4 ribs of celery, diced small
  • hot sauce to taste


  1. Cook stock, ham knuckle & beans according to the packaging directions. Sautee onions, celery and carrots while the beans cook. When beans are cooked remove ham and pick off meat when cool. Add the vegetables and ham back into the beans and heat thoroughly. As desired, add hot sauce to entire pot or serve on the table for guests to add. 

  2. Serve in the regular bowls or step it up with a roll bowl. Cut the top off a roll and scoop out the inside. Cook in a 300F oven until golden, watch carefully.

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