Ham and Navy Bean Soup with Veggies

More sharing options

Share on Twitter

4 of 5 (4)

Nutritional Info

Servings Per Recipe: 10
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

View full nutritional breakdown of Ham and Navy Bean Soup with Veggies calories by ingredient

Introduction

Great for leftover ham scraps/bones. Full of fiber, vitamins, and minerals, this soup has more potassium than sodium and 18g protein per cup. Great for leftover ham scraps/bones. Full of fiber, vitamins, and minerals, this soup has more potassium than sodium and 18g protein per cup.

Minutes to Prepare: 30

Minutes to Cook: 30

Number of Servings: 10

Ingredients

1/2 TBSP Olive Oil

1 Cup Baby carrots, halved

2 Stalk Celery (plus leaves if you have them), sliced

1 Medium Onions, diced

4 Cloves Garlic, minced

3 tsp Italian Seasoning

1 tsp Better Than Bullion: Ham Base (optional)

2 Bay Leaves

7 oz Ham meat and scraps, plus bones if you have em

6 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 chopped

dash black pepper, ground

Directions

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