[flsunbakd]

Soak 1 pound of Great Northern or Navy Beans overnight, then drain.

Get out your biggest soup pot.

In the pot,
Saute together in a little water:
celery - rough cut
onion - med cut
carrots - med cut
cabbage - I used 4 leaves of Napa cabbage - sliced into strips
2 garlic cloves, minced

Add Seasonings:
1 tsp.oregano
1 tsp. basil
a bay leaf
a little pepper - NO SALT!!
a pinch of ground red pepper, if you like a little kick

Add to veggies when they're almost done -
½ package (1 piece) of Healthy Choice Kielbasa Sausage,
cut into small pieces.

Add white beans to pot with 4 cups of water.

Combine ham base w/ 4 cups of water per recipe on jar and add to pot.

Add a can of diced tomatoes.

Bring pot to a boil, then turn to LOW and simmer til beans are soft.

Or put in your Crock Pot on LOW.

Makes a HUGE pot of white bean soup.

I calculate the whole pot to be 36 points.
7 points = ½ pkg of Healthy Choice Kielbasa
27 points =1 pound of dry, uncooked white beans
2 points = misc. points for cooked veggies
36 points = total for pot of soup

1/8 = 4.5 points

[g8trzz]

I would love to try your recipe but was wondering if you could further explain the part where you talk about the "ham base" and combining it with 4 cups of water per recipe on the jar. What jar are you talking about and what specifically is the ham base? Thanks!!!

[flsunbakd]

Hi!

Check in your grocery for it...usually where the chicken / beef broth and bouillion is. It's basically a concentrated form of these that restaurants and food service places use. Great for getting flavor while saving calories! Just don't use ANY salt until you tasted because it's got pretty much sodium in it. Some stores don't have the ham-flavored base, but I can always find it at BJ's or Sam's Clubs.

[g8trzz]

Okay thanks for the help...I am going to make it this weekend!!

[LilBinkey]

Is there anything i could use in place of Ham Base??? Cant seem 2 find it

[choices]

Originally Posted by flsunbakd

Hi!

Check in your grocery for it...usually where the chicken / beef broth and bouillion is. It's basically a concentrated form of these that restaurants and food service places use. Great for getting flavor while saving calories! Just don't use ANY salt until you tasted because it's got pretty much sodium in it. Some stores don't have the ham-flavored base, but I can always find it at BJ's or Sam's Clubs.

I am doing this for tonight supper..I almost did it as follows,but not quite..could not find the ham based flavoring either..and don't have those stores you mentioned..SOOOOOOO I improvised,used c.broth/and chunks of lean ham. Fingers crossed it taste good enough to get through it all..I only used 1/2 a bag of beans..thanks for taking the time to give this recipe to us.~choices...

[choices]

Originally Posted by choices

I am doing this for tonight supper..I almost did it as follows,but not quite..could not find the ham based flavoring either..and don't have those stores you mentioned..SOOOOOOO I improvised,used c.broth/and chunks of lean ham. Fingers crossed it taste good enough to get through it all..I only used 1/2 a bag of beans..thanks for taking the time to give this recipe to us.~choices...

We had this last night,and it was delecious. It's in m my permanent good food/ww file..not sure about the points for a bowl..I figured 4 would be safe, though not sure.

[susanjean]

I tried making bean soup,that had a variety of different dried beans in it. I washed them,soaked them overnight,put them in the crockpot on low for 8 hours,and most of the beans were hard. The broth was amazing,and din't want to pitch it,so I put it in the food processor. It was thick and yummy,but would of rather had a chunky, bean soup. This is the second time I have tried to cook dried beans and had no luck. I googled it,and it said when cooking beans,to boil them first,before you add any tomatoes or seasoning. Any advice?