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Vegetable Bean Soup With Ham

Diet.Chef's picture
  Dry navy beans 3⁄4 Cup (12 tbs)
  Water 9 Cup (144 tbs)
  Sliced carrot 1 Cup (16 tbs)
  Chopped onion 1 Cup (16 tbs)
  Sliced celery 1⁄2 Cup (8 tbs)
  Instant chicken bouillon granules 1 Tablespoon
  Dried basil 1 Teaspoon, crushed
  Dried thyme 1⁄2 Teaspoon, crushed
  Pepper 1⁄4 Teaspoon
  Bay leaves 2
  Garlic 1 Clove (5 gm), minced
  Fully cooked ham 8 Ounce, diced
  Shredded spinach/Cabbage 1 1⁄2 Cup (24 tbs) (Fresh)

Rinse beans.
In a large saucepan or Dutch oven combine beans and 4 cups of the water.
Bring to boiling; reduce heat and simmer 2 minutes.
Remove from heat; cover and let stand 1 hour. (Or, soak the beans in water overnight in a covered pan.)
Drain and rinse beans.
Return beans to pan.
Add the remaining water, carrot, onion, celery, bouillon granules, basil, thyme, pepper, bay leaves, and garlic.
Bring to boiling; reduce heat.
Cover and simmer 1 1/2 to 2 hours or till beans are tender.
Stir in ham and spinach or cabbage.
Simmer 3 to 5 minutes more.
Remove bay leaves.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1088 Calories from Fat 383

% Daily Value*

Total Fat 43 g65.5%

Saturated Fat 15.1 g75.6%

Trans Fat 0 g

Cholesterol 213.2 mg71.1%

Sodium 3829.1 mg159.5%

Total Carbohydrates 93 g31%

Dietary Fiber 32.2 g128.7%

Sugars 17.3 g

Protein 86 g171.5%

Vitamin A 539.8% Vitamin C 75.4%

Calcium 49.2% Iron 85.6%

*Based on a 2000 Calorie diet

Vegetable Bean Soup With Ham Recipe