Vegetable Bean with Ham Soup
Count on leftover ham for this hearty yet low-calorie soup. Buy bagged spinach to cut down on prep time.
Prep Time:
25 mins
Total Time:
2 hrs 58 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
-
2 teaspoons 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
-
6 ounces lower-fat, lower-sodium cooked ham, diced (about 1 cup)
-
1-1/2 cups coarsely 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. Simmer, uncovered, for 2 minutes. Remove from heat; cover and let stand 1 hour. (Or, combine the beans and 4 cups water; cover and soak overnight in the refrigerator.)
2.
Drain and rinse beans. Return beans to pan. Add the remaining 5 cups water, carrot, onion, celery, bouillon granules, basil, thyme, pepper, bay leaves, and garlic. Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 to 2 hours or until beans are tender. Stir in the ham and spinach or cabbage. Simmer for 3 to 5 minutes more. Discard bay leaves. Makes 5 servings.
Exchanges
1 Starch, 1 Lean Meat, 1 Vegetable
Note
Look for packaged spinach at your supermarket that has already been washed. If you buy spinach in bunches that has not been cleaned, discard stems and rinse leaves several times in cold water to remove the sand.
Nutrition information
Calories 159, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 14 mg, Sodium 768 mg, Carbohydrate 24 g, Fiber 2 g, Protein 13 g.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
how-tos
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
