Description
Transform your holiday ham leftovers into a mouthwatering Ham and Bean Soup that’s perfect for chilly winter days. This hearty soup combines tender navy beans, flavorful ham, and a medley of vegetables, creating a comforting dish that brings warmth and satisfaction to your table. Ideal for family dinners or meal prep, this easy-to-make recipe ensures you minimize waste while maximizing flavor. Plus, it’s packed with protein and fiber, making it a nutritious option everyone will enjoy. Gather your ingredients and get ready to savor this deliciously cozy soup!
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
- 1 bay leaf
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- Fresh cracked pepper
- 2 cups shredded green cabbage
- 2–3 cups chopped ham
- Salt – to taste
Instructions
- Rinse beans under cold water and soak overnight in water.
- In a Dutch oven, heat oil over high heat. Sauté onion, carrots, and celery for 4–5 minutes until tender. Add garlic and sauté for another minute.
- Stir in soaked beans, chicken stock, diced tomatoes, bay leaf, and seasonings. Bring to a boil and reduce to simmer for about 90 minutes.
- Add chopped ham and cabbage; cook for an additional 15–20 minutes until heated through.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 720mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 45mg