Description
Transform your leftover holiday ham into a heartwarming Ham and Bean Soup that’s perfect for chilly days. This easy-to-make recipe combines tender navy beans, fresh vegetables, and flavorful spices to create a nourishing dish that warms both body and soul. With its rich, savory taste and comforting texture, this soup is ideal for family dinners or gatherings. Simple enough for novice cooks yet satisfying for seasoned chefs, it’s a delightful way to repurpose leftovers into a wholesome meal.
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 shredded green cabbage
- 2–3 cups chopped ham
- Salt – to taste (if needed)
Instructions
- Rinse beans and soak overnight in water.
- Heat oil in a Dutch oven; sauté onion, carrots, and celery for 4-5 minutes. Add garlic and sauté until fragrant.
- Stir in soaked beans, chicken stock, tomatoes, bay leaf, garlic powder, Italian herbs, and pepper. Bring to a boil, then simmer covered for 90 minutes.
- Add ham and cabbage; cook uncovered for an additional 15-20 minutes. Adjust seasoning with salt if needed.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 13g
- Protein: 21g
- Cholesterol: 50mg