Ham, Bean and Potato Soup Recipe
When I was a cook in a restaurant years ago, this was our best-selling soup. One taste and your family will agree it's a winner!
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1/2 cup frozen peas
- 2 garlic cloves minced
- 1/4 teaspoon pepper
- 2 tablespoons butter
- 2 cups water
- 3 cups chicken broth
- 3/4 cup diced celery
- 1 medium onion chopped
- 2 tablespoons minced fresh parsley
- 3/4 cup diced carrots
- 3/4 pound fully cooked ham cubed
- 1 cup diced peeled potatoes
- 2 cans (15-1/2 ounces each) great northern beans rinsed and drained
- Carbohydrate 3.16896666502495 g
- Cholesterol 376.864623525145 mg
- Fat 75.5039528164693 g
- Fiber 0.948569623202315 g
- Protein 95.6386548110009 g
- Saturated Fat 22.7747715508366 g
- Serving Size 1 1 serving (599g)
- Sodium 960.760275144178 mg
- Sugar 2.22039704182264 g
- Trans Fat 6.21600586650947 g
- Calories 1099 calories
Directions In a large saucepan, saute the ham, onion and garlic in butter until onion is tender. Add the next seven ingredients; cover and simmer for 30 minutes or until vegetables are tender. Add peas and cook for 5 minutes longer or until heated through. Stir in parsley. Yield: 8 servings (about 2 quarts). Originally published as Ham and Bean Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p13 Nutritional Facts 1 serving (1 cup) equals 185 calories, 7 g fat (3 g saturated fat), 30 mg cholesterol, 1,079 mg sodium, 18 g carbohydrate, 4 g fiber, 13 g protein. Print Add to Recipe Box Email a Friend
