Description
Transform your holiday leftovers into a heartwarming meal with this Ham and Bean Soup Recipe. This easy-to-make dish combines tender navy beans, flavorful ham, and fresh vegetables in a rich broth, making it the perfect cozy comfort food for chilly winter days. With minimal prep time and one-pot clean-up, you can enjoy a nutritious meal that reduces food waste while delighting your taste buds. Customize it with your favorite veggies or beans to make it your own. Serve with crusty bread or a light salad for an enjoyable dining experience.
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)
- 14.5 oz can fire-roasted diced tomatoes
- Fresh cracked pepper
- bay leaf
- garlic powder
- Italian herbs
Instructions
- Rinse the dried navy beans and soak them overnight in water.
- In a large Dutch oven, heat oil over high heat and sauté onion, carrots, and celery for 4–5 minutes. Add garlic and sauté until fragrant.
- Add soaked beans, chicken stock, diced tomatoes, bay leaf, garlic powder, Italian herbs, and fresh cracked pepper. Bring to a boil then reduce heat to simmer for 90 minutes.
- Stir in chopped ham and shredded 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: 850mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 22g
- Cholesterol: 50mg