Description
Transform your holiday leftovers into a delightful meal with this hearty Ham and Bean Soup Recipe. Perfect for chilly days, this comforting dish combines tender navy beans, succulent ham, and aromatic vegetables, creating a rich and flavorful experience. Not only is it simple to prepare, making it ideal for busy weeknights, but it’s also nutritious and filling. Whether you’re enjoying it solo or serving it at a cozy gathering, this soup is sure to please everyone at the table. Plus, it’s freezer-friendly, allowing you to savor the flavors long after the holidays are over.
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
- Olive oil
- Bay leaf
- Garlic powder
- Dried Italian herbs
- Fresh cracked pepper
Instructions
- Rinse and soak the dried navy beans overnight in water.
- Heat olive oil in a Dutch oven over high heat. Sauté the onion, carrots, and celery for 4-5 minutes. Add garlic and sauté for another minute.
- Stir in soaked beans, chicken stock, diced tomatoes, bay leaf, garlic powder, Italian herbs, and pepper. Bring to a boil; reduce heat to simmer for about 90 minutes or until beans are tender.
- Add chopped ham and cabbage; cook for an additional 15-20 minutes until heated through. Adjust seasoning if necessary.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 3g
- Sodium: 850mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 18g
- Cholesterol: 40mg