Ham and Navy Bean Soup with Veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1/2 TBSP Olive Oil1 Cup Baby carrots, halved2 Stalk Celery (plus leaves if you have them), sliced1 Medium Onions, diced4 Cloves Garlic, minced3 tsp Italian Seasoning1 tsp Better Than Bullion: Ham Base (optional)2 Bay Leaves7 oz Ham meat and scraps, plus bones if you have em6 Cups Chicken stock, home-prepared or store bought 4 Cans Navy Beans, Eden Organic (don't drain!)2 Cups Baby Kale or chopped Kale (or more if you like kale)1 Can Muir Glen fire roasted crushed tomatoes 4 tbsp Parsley choppeddash black pepper, ground
1. Add the olive oil to a large saucepan on medium-high (at least 10 cup capacity). Sautee the carrots, celery, onion, and garlic, and italian seasoning for about 2 minutes. splash with white wine (if using, or else 2 oz of stock) and scrape the bottom of the pan to get the "stuck bits" off.
2. Add the rest of the stock, ham, beans, kale, ham base or ham bones (if using), tomatoes, and bay leaves. Bring to a boil. Turn down and let simmer 20-30 min.
3. Before serving, take out the bay leaves, mix in chopped parsley and black pepper.
Serving Size: Makes 10 one-cup servings
2. Add the rest of the stock, ham, beans, kale, ham base or ham bones (if using), tomatoes, and bay leaves. Bring to a boil. Turn down and let simmer 20-30 min.
3. Before serving, take out the bay leaves, mix in chopped parsley and black pepper.
Serving Size: Makes 10 one-cup servings
Nutritional Info Amount Per Serving
- Calories: 275.1
- Total Fat: 3.6 g
- Cholesterol: 14.8 mg
- Sodium: 520.6 mg
- Total Carbs: 41.2 g
- Dietary Fiber: 11.1 g
- Protein: 18.1 g
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