Ham and Bean Soup
Servings: 8
Calories: 454kcal
An exceptional recipe for Ham and Bean soup. Perfect for using leftover ham.
Print Recipe
Ingredients
- 4 cups leftover ham cubed
- 1 ham bone
- 2 cups dry Great Northern beans or Navy beans
- 2 cups celery chopped
- 2 cups carrots chopped
- 1 large onion finely chopped
- 3 cloves garlic finely minced
- 4 sprigs fresh thyme or 2 teaspoons dry
- ¼ cup fresh parsley or 1 tablespoon dry
- ½ teaspoon fresh ground pepper
- 8-9 cups chicken stock or chicken broth
- 1 tablespoon olive oil for sautéing vegetables
- salt to taste
Instructions
- Prepare the dried beans by soaking them in cold water for 8-10 hours or overnight. Drain and rinse, discarding any broken or discoloured beans.
- In large Dutch oven, heat oil and sauté celery, carrots, onions and garlic until tender.
- Stir in the chicken stock, ham bone and ham.
- Add the beans, parsley, thyme and pepper.
- Bring to a boil, then reduce heat to low. Cover and simmer for 2-3 hours until beans are tender.
- Chop up large pieces of ham before serving
- Once the soup has almost finished cooking, remove about 1 cup of the soup. Puree using an immersion blender and stir back into the soup.
Video
Notes
This recipe also work well using a slow cooker. Cook 8-10 hours on low.
Nutrition
Calories: 454kcal | Carbohydrates: 43g | Protein: 32g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 51mg | Sodium: 1225mg | Potassium: 1302mg | Fiber: 11g | Sugar: 8g | Vitamin A: 5649IU | Vitamin C: 11mg | Calcium: 124mg | Iron: 4mg