Description
Transform your leftover holiday ham into a delicious Ham and Bean Soup that is both hearty and comforting. This easy-to-make recipe is perfect for chilly winter days, offering rich flavors and satisfying ingredients that are sure to please the whole family. With minimal prep time and the ability to use pantry staples, this soup serves as a versatile meal option—great for cozy dinners or meal prep for the week ahead. Enjoy a warm bowl of this nutritious dish, packed with protein and fiber, while reducing food waste!
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
- 2 cups shredded green cabbage
- 2–3 cups chopped ham
- bay leaf
- garlic powder
- dried Italian herbs
- fresh cracked pepper
- salt to taste
Instructions
- Rinse dried beans under cold water; soak them in water overnight.
- In a large Dutch oven, heat oil over high heat. Add onion, carrots, and celery; sauté for 4–5 minutes. Stir in garlic; sauté for another 30–60 seconds.
- Add soaked beans, chicken stock, diced tomatoes, bay leaf, garlic powder, Italian herbs, and cracked pepper. Bring to boil then reduce heat to simmer for about 90 minutes.
- Stir in ham and cabbage; cook for an additional 15–20 minutes until cabbage is tender. Adjust salt if necessary before serving.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 22g
- Cholesterol: 45mg