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Vegetable Bean with Ham Soup

Makes: 5 servings
Prep 25 mins Cook 1 hr 33 mins Stand 1 hr
Vegetable Bean with Ham Soup
  • 3/4  cup  dry navy beans (5 ounces)
  • 9  cups  water
  • 1  cup  sliced carrot
  • 1  cup  chopped onion
  • 1/2  cup  sliced celery
  • 2  teaspoons  instant chicken bouillon granules
  • 1  teaspoon  dried basil, crushed
  • 1/2  teaspoon  dried thyme, crushed
  • 1/4  teaspoon  pepper
  • 2  bay leaves
  • 1  clove garlic, minced
  • 6  ounces  lower-fat, lower-sodium cooked ham, diced (about 1 cup)
  • 1 1/2  cups  coarsely shredded fresh spinach* or cabbage

1. Rinse beans. In a large saucepan or Dutch oven combine beans and 4 cups of the water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat; cover and let stand 1 hour. (Or, combine the beans and 4 cups water; cover and soak overnight in the refrigerator.)

2. Drain and rinse beans. Return beans to pan. Add the remaining 5 cups water, carrot, onion, celery, bouillon granules, basil, thyme, pepper, bay leaves, and garlic. Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 to 2 hours or until beans are tender. Stir in the ham and spinach or cabbage. Simmer for 3 to 5 minutes more. Discard bay leaves.


3. 1 Starch, 1 Lean Meat, 1 Vegetable

From the Test Kitchen*
  • Look for packaged spinach at your supermarket that has already been washed. If you buy spinach in bunches that has not been cleaned, discard stems and rinse leaves several times in cold water to remove the sand.
Nutrition Facts (Vegetable Bean with Ham Soup)
  • Servings Per Recipe 5,
  • cal. (kcal) 159,
  • Fat, total (g) 2,
  • chol. (mg) 14,
  • sat. fat (g) 1,
  • carb. (g) 24,
  • fiber (g) 2,
  • pro. (g) 13,
  • sodium (mg) 768,
  • Percent Daily Values are based on a 2,000 calorie diet

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