Ham and Bean Soup
Try this Ham and Bean Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 3 cloves garlic finely minced
- 1 large onion finely chopped
- 2 cups celery chopped
- 1/2 teaspoon fresh ground pepper
- 2 cups carrots chopped
- 2 cups dry navy beans
- 1/4 cup fresh parsley or 1 tbsp. dry
- 8-9 cups chicken stock
- 1 ham bone (i leave meat on the bone while it cooks)
- 4-5 cups leftover ham
- 4 sprigs fresh thyme or 2 teaspoons dry
- 1 tbsp. olive oil for sautã©ing vegetables
- Carbohydrate 49.7026584385553 g
- Cholesterol 0 mg
- Fat 1.24201518160716 g
- Fiber 19.5785605508443 g
- Protein 17.1435771356858 g
- Saturated Fat 0.148307464004646 g
- Serving Size 1 1 -8 (127g)
- Sodium 38.8967401347238 mg
- Sugar 30.1240978877111 g
- Trans Fat 0 g
- Calories 270 calories
Prepare dried beans by soaking them in cold water for 8-10 hours, then drain and rinse (I do this the night before).In large pan heat oil and sauté celery, carrots, onions and garlic until tender.Add chicken stock, ham bone and ham. Transfer to larger pot if necessary.Add beans, parsley, thyme and pepper.Bring to a boil, then reduce heat and simmer covered for 2-3 hours.Chop up large pieces of ham before serving
