Description
Ham and Bean Soup is a comforting and hearty dish, perfect for utilizing leftover holiday ham. This easy recipe combines tender navy beans, savory ham, and a medley of vegetables, simmered to perfection in rich chicken stock. Whether you’re enjoying a cozy winter night at home or hosting family gatherings, this flavorful soup is sure to please everyone at the table. With minimal prep time and the flexibility to customize with your favorite vegetables or spices, it’s an ideal choice for busy weeknights. Let this delicious Ham and Bean Soup warm you from the inside out!
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
- 2–3 cups chopped ham
- Fresh cracked pepper and seasonings to taste
Instructions
- Rinse the dried beans and soak them overnight in water.
- Heat oil in a large dutch oven over high heat. Sauté onion, carrots, and celery for 4–5 minutes until softened. Stir in garlic for an additional minute.
- Add soaked beans, chicken stock, diced tomatoes, bay leaf, garlic powder, Italian herbs, and pepper to the pot. Bring to a boil then reduce to a simmer for about 90 minutes.
- Stir in chopped ham and shredded cabbage; cook for another 15–20 minutes until heated through. Adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 2g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg