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 min
  • Total Time 1 hr 15 min
  • Servings 12

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
323
,
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1g,
1%
),
Sodium
1068mg
1068%;
Total Carbohydrate
50g
50%
(Dietary Fiber
11g
11%
),
Protein
21g
21%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
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.