Description
Transform your holiday ham leftovers into a delightful Ham and Bean Soup that warms the soul on chilly days. This easy-to-make recipe combines savory ham, tender navy beans, and fresh vegetables to create a hearty dish perfect for family gatherings or cozy nights in. With its rich flavors and comforting warmth, this soup is an ideal way to enjoy your leftovers while minimizing food waste. Ready in just over two hours, it’s a healthy option packed with protein and fiber, making it both nourishing and satisfying.
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 chopped ham
- 2 cups shredded green cabbage
- Salt and pepper to taste
Instructions
- Rinse dried beans and soak them overnight in water.
- Heat oil in a Dutch oven over high heat. Sauté onion, carrots, and celery for 4–5 minutes. Add garlic and sauté for another minute.
- Add soaked beans, chicken stock, diced tomatoes, bay leaf, garlic powder, Italian herbs, and cracked pepper to the pot. Bring to a boil, then reduce heat to simmer for about 90 minutes.
- After cooking time, stir in chopped ham and cabbage; cook uncovered for an additional 15–20 minutes until heated through. Adjust salt before serving.
- Prep Time: 15 minutes
- Cook Time: 105 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 50mg