Description
Warm up with this delicious Ham and Bean Soup, a perfect way to repurpose leftover holiday ham into a hearty, satisfying meal. This easy-to-make soup combines nutrient-rich beans, fresh vegetables, and tender ham in a savory broth that’s sure to please everyone at the table. Ideal for cold winter nights, this dish is not only comforting but also customizable—add your favorite veggies or spices for a personal touch. Best of all, it’s freezer-friendly, so you can enjoy it anytime you need a quick, nutritious meal. Cozy up with a bowl of this delightful soup today!
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)
- 64 ounces chicken stock
- 14.5 ounce can fire roasted diced tomatoes
- Fresh herbs for garnish
Instructions
- Rinse and soak the navy beans overnight in water.
- In a Dutch oven, heat oil over medium-high heat and sauté onion, carrots, celery for 4–5 minutes; then add garlic for an additional minute.
- Add soaked beans, chicken stock, diced tomatoes, bay leaf, garlic powder, Italian herbs, and pepper. Bring to a boil.
- Reduce heat and simmer with the lid slightly ajar for about 90 minutes, checking bean consistency.
- Stir in chopped ham and shredded cabbage; cook for another 15–20 minutes until heated through.
- Discard bay leaf before serving.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 30mg