Easy Bean Soup
Easy Bean Soup is an moderately easy dinner. Made with ham bone with some meat left, 1 (28 oz.) can tomatoes, 2 large cans cannellini beans (white kidney beans), 1 bunch celery and about 2 lb. red bliss potatoes, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Remove fat from ham left on bone.
Put in 6-quart Dutch oven or stock pot.
Cover with water (about 3 to 4 quarts, depending on size of bone).
Simmer for about 3 hours, skimming off grease. Chop canned tomatoes; wash celery and cut into 1/2-inch pieces. Wash and peel potatoes; cut into eighths.
Add to broth.
Simmer until vegetables are cooked.
Rinse beans; add to vegetables and broth.
Simmer until beans are heated through; salt and pepper to taste.
Serve with salad and hard rolls.
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