Description
Transform your leftover holiday ham into a delightful Ham and Bean Soup that warms the soul. This cozy dish combines tender navy beans, savory chunks of ham, and a medley of fresh vegetables, making it perfect for chilly winter nights. Not only is this soup easy to prepare, but it’s also packed with protein and fiber, ensuring you stay satisfied longer. The rich flavors meld beautifully as they simmer, creating a hearty meal that can serve as either a main course or a side. Enjoy it with crusty bread or a fresh salad for an inviting dining experience.
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
- Rinse and soak navy beans overnight in water. Drain before cooking.
- In a large Dutch oven, heat oil over high heat. Sauté onion, carrots, and celery for 4-5 minutes; add garlic and cook until fragrant.
- Add soaked beans, chicken stock, diced tomatoes, bay leaf, garlic powder, Italian herbs, and pepper to the pot. Bring to a boil then reduce heat to simmer for about 90 minutes.
- Once beans are tender, stir in chopped ham and cabbage; cook for an additional 15-20 minutes. Season with salt if needed before serving.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 3g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 22g
- Cholesterol: 55mg