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Ham and Bean Soup

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Ham and Bean Soup
  • Prep 30 min
  • Total 1 hr 15 min
  • Servings 12
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Looking for a hearty recipe made using Progresso® cannellini beans? Then check out this soup that features ham, beans and vegetables – a delicious dinner.
Updated Feb 14, 2013

Ingredients

  • 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

Steps

  • 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

323 Calories, 5g Total Fat, 21g Protein, 50g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
323
Total Fat
5g
0%
Saturated Fat
1g
0%
Sodium
1068mg
0%
Total Carbohydrate
50g
0%
Dietary Fiber
11g
0%
Protein
21g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
3 Starch; 1 Vegetable; 2 1/2 Very Lean Meat; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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