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Basic Ham and Bean Soup
March 27, 2002

This soup was excellent. I used a shank ham bone to make the broth two days prior so I could skim all of the fat. I didn't add any salt, as the ham is salty enough. I bought a bag of "calico beans" which were great because of the variety of beans. I only soaked them for two hours before adding them to the broth and they came out very tender. Once the soup was almost done, I took out about half of the beans and pureed them in the food processor to make a thicker soup. It was perfect and delicious. Thanks!

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