Description

Transform your holiday ham leftovers into a cozy, hearty meal with this Ham and Bean Soup Recipe. Bursting with rich flavors and packed with nutritious ingredients, this dish is perfect for chilly nights or family gatherings. Combining tender navy beans, fresh vegetables, and savory ham, it creates a comforting bowl of goodness that warms the soul. Easy to prepare, this soup is not only a great way to minimize food waste but also freezes well for quick meals later on. Enjoy it with crusty bread or a fresh salad for a complete dining experience.

Ingredients

Scale

1 lb dried navy beans
3 tbsp oil
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
1 bay leaf
1 tsp garlic powder
1 tsp dried Italian herbs
Fresh cracked pepper
2 cups shredded green cabbage
2–3 cups chopped ham
Salt to taste

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Instructions

Rinse the dried beans and soak them overnight in water.
In a large Dutch oven, heat oil over high heat. Sauté chopped onion, carrots, and celery for about 4–5 minutes. Add minced garlic and sauté for an additional minute.
Stir in soaked beans, chicken stock, fire-roasted tomatoes, bay leaf, garlic powder, Italian herbs, and cracked pepper. Bring to a boil then reduce heat to simmer for about 90 minutes or until beans are tender.
Add chopped ham and shredded cabbage; cook uncovered for another 15–20 minutes. Adjust seasoning as needed before serving.

Prep Time: 15 minutes
Cook Time: 120 minutes
Category: Main
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 5g
Sodium: 740mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 12g
Protein: 18g
Cholesterol: 30mg