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Browse All Recipes

Ham and Bean Soup

Date added: November 15, 2007

  • Servings: 8 change
  • Calories per serving: 188
  • Prep time: 0
  • Cook time: 0

Ingredients

  • 12 ounce-weight beans, package variety seven-bean mix
  • 3 garlic, raw, clove
  • 1 cup onion, white, fresh, chpd
  • 4 cup broth, chicken, light, fat free, rducd sod, cnd
  • 1 cup carrots, fresh, chpd
  • 1 cup celery, fresh, diced
  • 1 cup peppers, bell, green, sweet, fresh, chpd
  • 1 cup peppers, bell, red, sweet, fresh, chpd
  • 1/4 cup herb, parsley, fresh, chpd
  • 2 tbsp herb, basil, fresh, leaves, chpd
  • 1 tbsp herb, oregano, fresh, intl
  • 1 tbsp herb, thyme, fresh
  • 3/4 tsp salt, kosher, course
  • 1/2 tsp spice, pepper, black, ground
  • 1 smoked ham hock (about 4 ounces)
  • 1 bay leaf
  • 1 tbsp lemon juice, raw

Recipe Method

1. Sort and wash beans; place in a large Dutch oven; Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.

2. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic to pan; saute 3 minutes. Add beans, broth and remaining ingredients, except juice; bring to a boil. Cover, reduce heat and simmer 2 1/2 hours. Remove ham hock from pan; cool slightly. Remove ham from bones, finely chop and return meat to pan. Discard bones, skin and fat. Discard bay leaf. Stir in juice. Yield: 8 servings (serving size: about 1 1/3 cup).

Nutritional Facts

Per serving% Daily Value*
Calories 1889%
Fat 3g4%
Cholesterol 13mg4%
Sodium 588mg 25%
Carbohydrates 30g9%

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