Description
Transform your holiday leftovers into a comforting classic with this Ham and Bean Soup Recipe. Perfect for chilly days, this hearty soup combines tender navy beans, savory ham, and a medley of vegetables, creating a satisfying dish that warms both body and soul. This easy-to-follow recipe is not only delicious but also nutritious, packed with protein and fiber. It’s versatile enough to be served at family dinners or casual gatherings with friends. Enjoy the rich flavors and simplicity of this cozy meal while minimizing food waste!
Ingredients
Scale
- 1 lb dried navy beans
- 3 tablespoons oil
- 1 white onion (chopped)
- 4 carrots (chopped)
- 2 celery stalks (sliced)
- 5 garlic cloves (finely chopped)
- 64 oz chicken stock
- 14.5 oz can fire-roasted diced tomatoes
- 2 cups shredded green cabbage
- 2–3 cups chopped ham
- bay leaf
- garlic powder
- dried Italian herbs
- fresh cracked pepper
Instructions
- Rinse beans under cold water and soak overnight in a bowl filled with water.
- In a large dutch oven, heat oil over high heat. Sauté onion, carrots, and celery for about 5 minutes until softened. Add garlic and sauté for an additional minute.
- Stir in soaked beans, chicken stock, diced tomatoes, bay leaf, garlic powder, Italian herbs, and pepper. Bring to a boil; reduce heat to simmer.
- Cook covered with lid slightly ajar for about 90 minutes or until beans are tender. Stir in ham and cabbage; cook for another 15–20 minutes until heated through.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 30mg