Navy Bean and Ham Soup
Treat yourself to a delicious and comforting bowl of Navy bean and ham soup! This easy-to-make dish is sure to leave you feeling satisfied.
Servings (Adjustable):
Calories: 242kcal
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Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 1 large carrot peeled and diced
- 1 cup diced celery
- 4 cloves garlic minced
- 2 cups diced pre-cooked ham
- 3 cups beef stock or broth
- 1 bay leaf
- 3 tablespoons fresh parsley chopped
- 15 ounces canned Navy beans rinsed and drained (see note)
- pinch salt and black pepper to taste
Instructions
- Heat oil in a large pot or saucepan over medium-high heat. Cook onions, carrots, and celery until softened, for 5 minutes.
- Add garlic and the ham pieces and cook for 2 more minutes
- Pour in the stock, and bay leaves and simmer over low heat for 5 minutes to blend the flavors.
- Stir in beans, season with salt, pepper and continue simmering for 3 more minutes.
- Taste, adjust salt if needed, and sprinkle fresh cooked parsley.
- Serve hot.
Notes
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- When seasoning your navy bean soup, taste as you go and adjust accordingly. Ham tends to be salty, so you may not need as much added salt as you think. Instead, try adding some fresh herbs like thyme or rosemary for depth of flavor.
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- Add some diced potatoes to make this recipe even heartier. This will add some texture and extra nutrients to an already nutritious dish. Remember that if you add more ingredients, you may need to adjust the cooking time.
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- Rinse the beans and drain the liquid off before you add the beans to the soup. About ⅔ cup of dry navy beans can be used in place of the 15-ounce can. Boil dry beans in water for 2 minutes, then let sit for 1 hour, drain, and rinse.
Nutrition
Calories: 242kcal | Carbohydrates: 30g | Protein: 23g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 31mg | Sodium: 1674mg | Potassium: 821mg | Fiber: 7g | Sugar: 5g | Vitamin A: 3391IU | Vitamin C: 9mg | Calcium: 93mg | Iron: 3mg
