Ham and Bean Soup

Ham and Bean Soup

Looking for a hearty recipe made using Progresso® cannellini beans? Then check out this soup that features ham, beans and vegetables – a delicious dinner.

Prep Time

30

Minutes

Total Time

1:15

Hr:Mins

Makes

12

servings

1
lb lean ham steaks, trimmed of fat
2
tablespoons olive oil
1
large white or sweet onion, chopped (1 cup)
1
bunch green onions, chopped (about 1 cup)
2
large carrots, chopped
2
stalks celery, chopped
1
tablespoon ham-flavored soup base (from a jar)
1/2
teaspoon pepper
2
cans (15 to 16 oz each) navy beans, drained, rinsed
2
cans (15 oz each) Progresso® cannellini beans, drained
1
can (15 oz) black-eyed peas, drained
4
large Yukon Gold potatoes (about 2 lb), peeled, cubed
1
bag (6 oz) fresh baby spinach leaves
  1. Coarsely chop ham; reserve bone. In 6-quart Dutch oven, heat oil over medium-high heat. Cook chopped ham in oil 6 to 8 minutes, stirring occasionally, until browned.
  2. Add white onion, green onions, carrots, celery, soup base and pepper. Cook 5 minutes, stirring frequently, until onion is tender.
  3. Stir in reserved ham bone, the navy beans, cannellini beans, black-eyed peas and potatoes. Add enough water to cover. Heat to boiling; reduce heat to low. Cover; cook 45 minutes, stirring occasionally. Remove and discard ham bone. Stir in spinach just before serving.
Makes 12 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 323
    • Total Fat 5g
      • (Saturated Fat 1g,),
    • Sodium 1068mg;
    • Total Carbohydrate 50g
      • (Dietary Fiber 11g,
    • Protein 21g;
    Percent Daily Value*:
      Exchanges:
      • 3 Starch;
      • 1 Vegetable;
      • 2 1/2 Very Lean Meat;
      • 1 Fat;
      Carbohydrate Choices:
      • 3;
      *Percent Daily Values are based on a 2,000 calorie diet.