Navy Bean Soup with Ham

Navy Bean Soup with Ham


1 pound dried navy beans
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 large carrot diced
2 ribs celery, diced
1 tablespoon crumbled fresh sage
4 cups low-sodium beef broth
4 cups water
1 bay leaf
1 teaspoon salt
½ teaspoon freshly ground black pepper
4 oz. lean ham steak, cubed
¼ cup chopped fresh parsley leaves


Pick over the beans and discard any stones. Soak the beans in cold water for at least 8 hours. Drain and rinse well.

Heat the oil in a soup pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook an additional 30 seconds. Add the carrots, celery and sage and cook until the vegetables begin to soften, about 5 minutes. Add the beans, beef stock, water, bay leaf, salt and pepper and bring to a boil. Reduce the heat to medium-low, cover and cook until the beans have begun to soften, about 1 hour. Add the ham and cook uncovered for about a half hour more, until the beans are soft and the soup has thickened. Serve garnished with parsley.

Makes 8 servings

Serving size: 1 ¾ cup

Per Serving: Calories 250; Total Fat 4 g; (Sat Fat 1 g, Mono Fat 2.01 g, Poly Fat .97 g) ; Protein 16 g; Carb 38 g; Fiber 15 g; Cholesterol 5 mg; Sodium 530 mg

Excellent Source of: Folate, Fiber, Iron, Magnesium, Manganese, Phosphorus, Potassium, Protein, Thiamin, Vitamin A, Vitamin K

Good Source of: Calcium, Copper, Niacin, Riboflavin, Vitamin B6, Vitamin C, Zinc

Copyright 2016 Ellie Krieger All Rights Reserved


Yes, I want free recipes and special offers from Ellie

Just enter your email address below: