How To Make Ham and Bean Soup
Turn your leftover ham into a tasty, comforting dish perfect for the cold months. This ham and bean soup recipe is packed with vegetables and aromatics.
Preparation: 15 minutes
Cooking: 40 minutes
Total: 55 minutes
Serves:
Ingredients
- 2tbspsunsalted butter
- 1yellow oniondiced
- 2carrotsdiced
- 2stalkscelerydiced
- 1tspkosher salt
- ½tspblack peppercoarse ground
- 3clovesgarlicminced
- 3cupshamdiced
- 45ozwhite Cannellini beansdrained and rinsed
- 1sprigfresh thyme
- ½tspdried rosemary
- 2bay leaves
- 4cupschicken broth
Instructions
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Add the butter to a large dutch oven over medium heat with your onion, carrots, celery, salt, and pepper.
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Cook for 6 to 8 minutes, stirring occasionally, until onions are translucent.
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Add in the garlic and stir well, cooking for 1 minute.
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Add in the ham, cannelini beans, thyme, rosemary, bay leaves and chicken broth and stir well.
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On medium-high heat, bring to a boil, then reduce heat to medium-low and simmer for 30 minutes.
Nutrition
- Calories: 1026.79kcal
- Fat: 19.39g
- Saturated Fat: 7.33g
- Trans Fat: 0.16g
- Monounsaturated Fat: 7.66g
- Polyunsaturated Fat: 2.74g
- Carbohydrates: 143.84g
- Fiber: 33.71g
- Sugar: 9.06g
- Protein: 73.13g
- Cholesterol: 81.88mg
- Sodium: 1467.54mg
- Calcium: 549.76mg
- Potassium: 4491.87mg
- Iron: 23.86mg
- Vitamin A: 208.72µg
- Vitamin C: 4.90mg
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