Description
Transform your holiday ham leftovers into a hearty and flavorful Ham and Bean Soup Recipe that warms the soul. This easy-to-make soup is not only comforting but also packed with nutrition from fiber-rich beans and fresh vegetables, making it an ideal choice for family dinners or cozy winter days. With just a few simple steps, you can create a delightful dish that everyone will love. Customize it with your favorite ingredients and enjoy this delicious way to repurpose leftovers!
Ingredients
Scale
- 1 lb dried navy beans
- 2–3 cups chopped ham
- 1 white onion, chopped
- 4 carrots, chopped
- 2 celery stalks, sliced
- 5 garlic cloves, finely chopped
- 2 cups shredded green cabbage
- 64 ounces chicken stock
- 14.5-ounce can fire-roasted diced tomatoes
- bay leaf
- garlic powder
- dried Italian herbs
- fresh cracked pepper
- salt
Instructions
- Soak the dried navy beans in water overnight. Rinse before use.
- In a large Dutch oven pot, heat oil over high heat. Sauté onion, carrots, and celery for about 4-5 minutes, then add garlic for another minute until fragrant.
- Add soaked beans, chicken stock, diced tomatoes, bay leaf, garlic powder, Italian herbs, and pepper. Bring to a boil; then reduce heat and simmer for approximately 90 minutes.
- Stir in chopped ham and shredded cabbage for the last 15-20 minutes of cooking until heated through. Adjust seasoning with salt as needed.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- 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: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 12g
- Protein: 22g
- Cholesterol: 50mg