Description
Warm up your winter evenings with this comforting Ham and Bean Soup Recipe, a perfect way to utilize your leftover holiday ham. This hearty soup combines tender navy beans, fresh vegetables, and savory seasonings, creating a delicious meal that is both nutritious and filling. Ideal for family gatherings or solo dinners, this easy recipe allows you to indulge in rich flavors while keeping preparation simple. Whether you serve it with crusty bread or enjoy it on its own, every spoonful offers warmth and satisfaction.
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 oz chicken stock
- 14.5 oz can fire-roasted diced tomatoes
- bay leaf
- garlic powder
- dried Italian herbs
- fresh cracked pepper
Instructions
- Rinse and soak the dried beans overnight in water; rinse again before cooking.
- In a large Dutch oven over high heat, sauté onion, carrots, and celery in oil for 4-5 minutes. Add garlic and sauté for an additional minute.
- Add rinsed beans, chicken stock, diced tomatoes (with juices), bay leaf, garlic powder, Italian herbs, and cracked pepper; bring to a boil.
- Reduce heat to low and simmer uncovered for about 90 minutes until beans are tender.
- Stir in chopped ham and cabbage; cook for an additional 15-20 minutes until heated through. Adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 3g
- Sodium: 850mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 50mg