This is a wonderfully filling recipe that is only 5P+ for a 12-ounce serving!
1 tablespoons butter
1 medium onion, diced
2 carrots, diced
1 stalk of celery, chopped
2 cloves of garlic, minced
1 cup of lean, cooked ham, diced
½ teaspoon of thyme
1 bay leaf
½ teaspoon salt
½ teaspoon of pepper
2 cans (15 ounces each) of Lucks Southern Style Great Northern Beans (do NOT drain)
2 cans (15 ounces each) of chicken broth
2 cups of fresh or frozen (and thawed)chopped mustard greens
Saute the onion, carrots, celery and garlic with the butter in a heavy bottom dutch oven until soft. About 5 minutes.
Add the cooked ham, thyme, bay leaf, salt, pepper, ham, northern beans and chicken broth. Bring to a boil. Reduce heat, cover and simmer about 20 minutes.
Remove the bay leaf and add the mustard greens. Continue cooking another 2 to 3 minutes.
1 tablespoons butter
1 medium onion, diced
2 carrots, diced
1 stalk of celery, chopped
2 cloves of garlic, minced
1 cup of lean, cooked ham, diced
½ teaspoon of thyme
1 bay leaf
½ teaspoon salt
½ teaspoon of pepper
2 cans (15 ounces each) of Lucks Southern Style Great Northern Beans (do NOT drain)
2 cans (15 ounces each) of chicken broth
2 cups of fresh or frozen (and thawed)chopped mustard greens
Saute the onion, carrots, celery and garlic with the butter in a heavy bottom dutch oven until soft. About 5 minutes.
Add the cooked ham, thyme, bay leaf, salt, pepper, ham, northern beans and chicken broth. Bring to a boil. Reduce heat, cover and simmer about 20 minutes.
Remove the bay leaf and add the mustard greens. Continue cooking another 2 to 3 minutes.