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Ham and Bean Soup

Ham and Bean Soup
  • Prep 30 min
  • Total 1 hr 15 min
  • Servings 12
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 February 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 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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