Description
Warm up with a delightful bowl of Ham and Bean Soup, perfect for transforming your holiday leftovers into a cozy meal. This hearty dish combines tender navy beans, savory chopped ham, and a medley of fresh vegetables simmered in rich chicken stock. Ideal for chilly winter nights, this soup not only satisfies your hunger but also nourishes your body with protein and fiber. It’s easy to prepare, making it a fantastic option for busy weeknights or family gatherings. Enjoy the comforting flavors of this classic recipe that is sure to become a favorite in your household.
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
- salt & pepper
Instructions
- Soak the dried navy beans overnight in cold water; rinse before cooking.
- In a large dutch oven, heat oil over high heat. Sauté onions, carrots, and celery for about 4-5 minutes.
- Add garlic and sauté until fragrant (30-60 seconds).
- Stir in soaked beans, chicken stock, diced tomatoes, bay leaf, garlic powder, Italian herbs, and pepper. Bring to a boil.
- Reduce heat and simmer for about 90 minutes or until beans are tender.
- Add chopped ham and cabbage; cook for an additional 15-20 minutes.
- Season with salt to taste and serve hot after discarding the bay leaf.
- Prep Time: 15 minutes
- Cook Time: 130 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 45mg