Description
Transform your holiday leftovers into a delightful and hearty Ham and Bean Soup that will warm your soul on chilly days. This easy-to-make soup is packed with protein, fiber, and rich flavors from tender ham, nutritious beans, and aromatic vegetables. Perfect for busy weeknights or cozy weekends, this recipe allows you to enjoy every last bite of your delicious holiday ham. Whether served as a main course or a side dish at gatherings, this comforting meal is sure to please everyone at the table. Plus, it’s ideal for freezing, making future dinners a breeze!
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)
- 64 oz chicken stock
- 14.5 oz can fire-roasted diced tomatoes
- 2 cups shredded green cabbage
- 1 bay leaf
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- fresh cracked pepper
- 3 tablespoons oil
- Salt – to taste (if needed)
Instructions
- Soak navy beans overnight in cold water. Rinse before cooking.
- In a Dutch oven, heat oil over high heat. Sauté onion, carrots, 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 pepper to the pot. Bring to a boil; reduce heat and simmer for about 90 minutes or until beans are tender.
- Stir in ham and cabbage; cook for an additional 15–20 minutes. Adjust seasoning if necessary.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 210
- Sugar: 3g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 40mg