Ham and Bean Soup
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 121.2
- Total Fat: 2.4 g
- Cholesterol: 10.8 mg
- Sodium: 415.8 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 5.3 g
- Protein: 10.9 g
View full nutritional breakdown of Ham and Bean Soup calories by ingredient
Introduction
Perfect for cold weather! Perfect for cold weather!Number of Servings: 16
Ingredients
-
1 lb. dry Navy Beans
1 large ham bone (I used a leftover one)
1 28 oz can Diced Tomatoes
2 cups diced carrots
2 stalks celery, diced
1 cup diced onions
2 cloves garlic, minced or grated
2 cups diced ham
1 bay leaf
salt and pepper to taste.
Tips
Another option is to simmer the bone the day before and chill the broth, removing the fat from the surface before reheating.
Directions
In an 8 quart stock pot, cover ham bone with water and bring to a boil. Reduce heat and simmer for 2-3 hours (keep covered with water). Meanwhile, quick soak navy beans according to package directions.
Remove bone from broth. Dump beans (water and all) into broth.
Add all vegetables and bay leaf. Simmer at least two hours, stirring frequently.
Add salt and pepper to taste.
Add ham and simmer at least 30 minutes longer.
At this point, I usually chill the soup overnight, then remove the fat from the cooled soup before reheating the next day.
Serving Size: Makes about 16 - 1 cup servings
Remove bone from broth. Dump beans (water and all) into broth.
Add all vegetables and bay leaf. Simmer at least two hours, stirring frequently.
Add salt and pepper to taste.
Add ham and simmer at least 30 minutes longer.
At this point, I usually chill the soup overnight, then remove the fat from the cooled soup before reheating the next day.
Serving Size: Makes about 16 - 1 cup servings