Description

Looking for a delicious way to use up leftover holiday ham? This Ham and Bean Soup Recipe is the perfect solution! Packed with flavor and nutrients, this hearty soup combines tender navy beans, savory ham, and a medley of vegetables to create a warm and comforting dish ideal for cold winter days. It’s easy to prepare and can be customized with your favorite ingredients. Plus, it’s great for meal prep—make a big batch and enjoy it throughout the week or freeze portions for quick dinners later on. Whether shared with family or served at gatherings, this soup is sure to impress.

Ingredients

Scale

1 lb dried navy beans
2–3 cups chopped ham
64 oz chicken stock
14.5 oz can fire-roasted diced tomatoes
1 chopped onion
4 chopped carrots
2 sliced celery stalks
5 chopped garlic cloves
2 cups shredded green cabbage
bay leaf
garlic powder
Italian herbs
cracked pepper

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Instructions

Rinse the dried beans under cold water and soak them overnight in a bowl covered with water.
In a large Dutch oven, heat oil over high heat and sauté the onion, carrots, and celery for 4-5 minutes. Add garlic and sauté until fragrant.
Add soaked beans, chicken stock, diced tomatoes (with juice), bay leaf, garlic powder, Italian herbs, and cracked pepper. Bring to a boil.
Reduce heat to low and simmer for about 90 minutes. Stir in chopped ham and shredded cabbage; cook uncovered for another 15-20 minutes.
Taste before serving; adjust salt if necessary and discard the bay leaf.

Prep Time: 15 minutes
Cook Time: 120 minutes
Category: Main
Method: Cooking
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 290
Sugar: 3g
Sodium: 540mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 12g
Protein: 20g
Cholesterol: 50mg