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Basic Ham and Bean Soup

Reviewed: Nov. 24, 2012
Really tasty soup but waaaaay too many beans. I used half the amount of beans, much better the second time around. Secondly, I used 1/2 chicken stock, 1/2 water. Thirdly, I cooked and then chilled the soup in the fridge overnight, and skimmed the fat off the next morning. Ham is quite fatty, and I pulled a LOT of fat off.
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