Description
Warm up with this comforting Ham and Bean Soup Recipe, the perfect solution for using leftover holiday ham. This hearty dish combines tender navy beans with flavorful vegetables and chunks of savory ham, creating a meal that is not only nutritious but also deeply satisfying.
Ingredients
Scale
- 1 lb dried navy beans
- 2–3 cups chopped ham
- 64 ounces chicken stock
- 1 white onion (chopped)
- 4 carrots (chopped)
- 2 celery stalks (sliced)
- 5 garlic cloves (finely chopped)
- 14.5 oz can fire-roasted diced tomatoes
- 2 cups shredded green cabbage
- Olive oil
- 1 bay leaf
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- Fresh cracked pepper
- Salt – to taste
Instructions
- Rinse dried beans thoroughly and soak overnight in water.
- In a large dutch oven pot, heat oil over high heat; sauté onion, carrots, and celery for 4–5 minutes. Add garlic and sauté for another minute.
- Add soaked beans, chicken stock, diced tomatoes, bay leaf, garlic powder, Italian herbs, and pepper; bring to a boil.
- Lower the heat slightly ajar; simmer for about 90 minutes or until beans are tender. If needed, cook longer.
- Stir in chopped ham and cabbage; cook for an additional 15–20 minutes until heated through. Adjust seasoning before serving.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 22g
- Cholesterol: 40mg