Recipe for Steves Bean Soup 
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Yield:
8
Ingredients:
Amount Ingredient
1/2 lb dried great northern beans
1/2 lb dried lima beans or butter beans
8 cup water
8 oz no salt added tomato sauce
2 lb lean low-salt ham cubed
1 cup chopped onion
2 tbl low-sodium beef bouillon granules
1 lrg garlic clove minced
4 med carrots 1/2-inch dice
2 stalk celery 1/2-inch dice
1 cup instant mashed potato flakes
Instructions:
Instructions: Sort and wash beans; place beans in a large Dutch oven. Cover with water to a depth of 2 inches above beans. Bring to a boil; boil 2 minutes; remove from heat, cover and let stand 1 hour.

Drain beans and return to pan. Add 8 cups water and next 5 ingredients (tomato sauce through garlic). Bring to a boil; cover, reduce heat and simmer 2 hours or until beans are tender.

Add carrot and celery; simmer 30 minutes or until tender. Add potato flakes, cook until slightly thickened, stirring often.

Description: "Steve Armstrong, St Louis, MO"

Yield: 17 cups

NOTES : High Sodium Alert even when we use low salt bouillon, potato flakes, tomato and ham, then each cup: 155 cals, 3g fat, 766mg sodium. 1 starch, 1 veg, 1 lean meat

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