Description
Transform your holiday leftovers into a comforting bowl of Ham and Bean Soup. This hearty dish is perfect for chilly days, combining tender navy beans, savory ham, and a medley of vegetables in a flavorful broth. Packed with protein and fiber, this easy-to-make soup not only warms you from the inside out but also helps reduce food waste. Serve it with crusty bread or fresh herbs for an inviting family meal that everyone will love.
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
- 2–3 cups chopped ham
- 2 cups shredded green cabbage
- Salt and pepper to taste
Instructions
- Rinse and soak the navy beans overnight in water.
- In a large Dutch oven, heat oil over high heat. Sauté onion, carrots, and celery for 4–5 minutes until softened, then add garlic and cook until fragrant.
- Add soaked beans, chicken stock, diced tomatoes, bay leaf, garlic powder, Italian herbs, and pepper to the pot. Bring to a boil.
- Reduce heat to low; cover slightly ajar and simmer for about 90 minutes or until beans are tender.
- Stir in ham and cabbage; cook an additional 15–20 minutes until heated through.
- Adjust seasoning with salt if needed and discard the bay leaf before serving.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Slow Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 280
- Sugar: 4g
- Sodium: 680mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 40mg