Description
Transform your leftover holiday ham into a delightful and hearty Ham and Bean Soup Recipe that’s perfect for chilly days or cozy family gatherings. This easy-to-follow recipe combines the comforting flavors of tender beans, savory ham, and nutritious vegetables, making it an ideal choice for a satisfying meal. With minimal prep time and versatile ingredients, you can customize this soup to your liking while ensuring none of your leftovers go to waste. Enjoy the warmth and richness of this classic dish that’s sure to become a staple in your home.
Ingredients
Scale
- 1 lb Dried Navy Beans
- 2–3 Cups Chopped Ham
- 64 oz Chicken Stock
- 1 White Onion (chopped)
- 4 Carrots (chopped)
- 2 Celery Stalks (sliced)
- 5 Garlic Cloves (finely chopped)
- 2 Cups Shredded Green Cabbage
- 14.5 oz Fire Roasted Diced Tomatoes
- Bay Leaf
- Garlic Powder
- Dried Italian Herbs
- Fresh Cracked Pepper
Instructions
- Rinse dried navy beans under cool water and soak them overnight in a large bowl.
- In a large Dutch oven, heat oil over high heat. Sauté onion, carrots, celery for 4-5 minutes; add garlic and sauté until fragrant.
- Add soaked beans, chicken stock, diced tomatoes with juice, bay leaf, garlic powder, Italian herbs, and pepper. Bring to a boil.
- Lower heat and simmer uncovered for about 90 minutes until beans are tender. Adjust cooking time if necessary.
- Stir in chopped ham and cabbage; cook for an additional 15-20 minutes until cabbage is tender. Discard bay leaf before serving.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 720mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 23g
- Cholesterol: 50mg