Description
Transform your leftover holiday ham into a warm and comforting Ham and Bean Soup Recipe that is both easy to make and full of flavor. This hearty dish is perfect for cold winter days, offering a satisfying meal that the whole family will love. With a blend of nutritious ingredients like navy beans, fresh vegetables, and savory ham, this soup not only reduces food waste but also packs a protein punch. Enjoy it as a cozy dinner or meal prep for the week ahead; either way, this recipe is sure to become a staple in your home.
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 ounces chicken stock
- 14.5 ounce can fire-roasted diced tomatoes
- 2 to 3 cups chopped ham
- 2 cups shredded green cabbage
Instructions
- Rinse and soak the dried beans overnight in water.
- In a large Dutch oven pot, heat oil over high heat and sauté onion, carrots, and celery for about 5 minutes. Add garlic and sauté until fragrant.
- Add soaked beans, chicken stock, diced tomatoes, bay leaf, garlic powder, Italian herbs, and pepper. Bring to a boil then reduce heat to simmer for about 90 minutes.
- Stir in chopped ham and shredded cabbage; cook uncovered for another 15 to 20 minutes until cabbage wilts. Adjust seasoning with salt if necessary.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 3g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 30mg