American · Dinner
Ham and Bean Soup
A hearty American soup of diced cooked ham simmered with navy beans, onion, carrot, and celery in chicken stock until the beans turn creamy and the broth deepens. Bay leaf and dried thyme season the pot, finished with fresh parsley.
$3
15 minsPrep
75 minsCook
90 minsTotal
EasyLevel
Nutrition per serving
435Calories
51.5gProtein
15.2gFat
24.6gCarbs
4.3gSugar
6.4gFiber
3050mgSodium
136mgChol
5.2gSat Fat
625mgPotassium
118mgCalcium
2.1mgIron
0.6mcgVitamin B12
4.2mgVitamin C
gluten-free
egg-free
high-fiber
low-calorie
protein-rich
low-carb
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Dice the cooked ham, onion, carrot, and celery into small even pieces and drain the navy beans in a colander until dry.
2
Sweat
Melt the butter in a saucepan over medium heat and add onion, carrot, and celery; cook 6 minutes until the onion turns translucent.
3
Sauté
Stir in the minced garlic and diced ham over medium heat and cook 2 minutes until the garlic loses its raw smell and ham edges brown.
4
Simmer
Pour in the chicken stock and add beans, bay leaf, and thyme; simmer gently on low 60 minutes until the beans turn creamy and broth thickens.
5
Plate
Remove the bay leaf, mash a spoonful of beans in, season with black pepper, ladle into a bowl, and scatter parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g cooked ham
- 11 oz311g canned navy beans, drained
- 1 tbsp14g butter
- 2/3 cup100g onion
- 1/2 cup70g carrot
- 1/2 cup60g celery
- 2 clove2 clove garlic
- 3 cups720ml chicken stock
- 22 bay leaf
- 1/2 tsp1/2 tsp dried thyme
- 2 tbsp2 tbsp parsley
- black pepper to taste
