Vegetable-Bean Soup with Ham
Using lean ham helps make this a low-calorie recipe that still provides the smoky flavor that pairs so well with beans.
Prep Time:
20 mins
Total Time:
2 hrs 55 mins
Servings:
Makes 5 servings.
Ingredients
-
3/4 cup dry navy beans (5 ounces)
-
9 cups water
-
1 cup sliced carrot
-
1 cup chopped onion
-
1/2 cup sliced celery
-
1 tablespoon instant chicken bouillon granules
-
1 teaspoon dried basil, crushed
-
1/2 teaspoon dried thyme, crushed
-
1/4 teaspoon pepper
-
2 bay leaves
-
1 clove garlic, minced
-
8 ounces fully cooked ham, diced (1-1/2 cups)
-
1-1/2 cups shredded fresh spinach or cabbage
Directions
1.
Rinse beans. In a large saucepan or Dutch oven combine beans and 4 cups of the water. Bring to boiling; reduce heat and simmer 2 minutes. Remove from heat; cover and let stand 1 hour. (Or, soak the beans in water overnight in a covered pan.)
2.
Drain and rinse beans. Return beans to pan. Add the remaining water, carrot, onion, celery, bouillon granules, basil, thyme, pepper, bay leaves, and garlic. Bring to boiling; reduce heat. Cover and simmer 1-1/2 to 2 hours or until beans are tender. Stir in ham and spinach or cabbage. Simmer 3 to 5 minutes more. Remove bay leaves. Makes 5 servings.
Nutrition information
Calories 196, Total Fat 3 g, Cholesterol 24 mg, Sodium 808 mg, Carbohydrate 25 g, Protein 17 g.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Ham and Bean Soup with Vegetables
Comfort food! Ham and bean soup takes on a new look with the colorful addition of parsnips, carrots, and spinach.
See RecipeMore Great Recipe Ideas from Better Homes and Gardens
