Description
Transform your holiday leftovers into a comforting Ham and Bean Soup that warms both body and soul. This easy-to-make recipe utilizes leftover ham and simple ingredients to create a hearty meal, perfect for chilly winter days.
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
- 3 tablespoons oil
Instructions
- Rinse navy beans and soak them overnight in water.
- In a large Dutch oven, heat oil over high heat. Sauté onion, carrots, celery for 4-5 minutes; add garlic and sauté an additional minute.
- Stir in soaked beans, chicken stock, diced tomatoes, bay leaf, garlic powder, Italian herbs, and pepper. Bring to boil then reduce heat to simmer for about 90 minutes.
- Add ham and cabbage; cook for another 15-20 minutes until heated through. Adjust salt 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: 600mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 50mg