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Make this delicious ham, bean and cabbage soup with that leftover ham from the holidays! It’s incredibly healthy and nourishing for your body. The perfect soup that is filling and satisfying.
I love ham because it is relatively inexpensive and you can stretch it through a variety of meals. One of my favorite ways to eat the leftovers is this ham, bean, and cabbage soup. It’s loaded with incredible nutrients that are so good for your gut and digestion. The soup is incredibly satisfying and filling too. So you’re gonna wanna try this.
Can you use canned beans in this soup?
Yes, you can! Canned beans are inexpensive and work well when you’re short on time. Just make sure you drain and rinse the beans thoroughly before adding them to the soup.
What beans do you use for ham, bean and cabbage soup?
In this recipe, I used navy beans. But I really think you could use any beans you have on hand in your cupboard. Chickpeas, black beans, kidney beans, adzuki beans, and lentils would all taste great.
How do you make ham and bean soup from scratch?
I love this soup because it’s loaded with vegetables and it quickly comes together. Chopping the veggies will take about 10 minutes, and the soup will cook for about 30 minutes on the stove. Here’s what you do:
- Sauté the onions and garlic for a few minutes in the pot. Add the carrots and celery and cook for a few more minutes.
- Add in the rest of the ingredients, including vegetable stock. Bring to a boil and let simmer for 20 minutes
- Lastly, add the cabbage and cook for an additional 15 minutes. Discard the bay leaf and serve.
How long does ham and bean soup last?
This comforting soup will last up to a week in the fridge. It’s perfect to eat at lunchtime and dinner.
- 2 Tbsp olive oil
- 1/2 white onion, chopped
- 3 garlic cloves, minced
- 3 carrots, chopped
- 2 celery stalks, chopped
- 1 1/2 cups navy beans
- 1 1/2 cups canned diced tomatoes, drained
- 2 1/2 cups ham, chopped
- 1 bay leaf
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- Sea salt and pepper to taste
- 900 ml chicken broth (about 4 cups)
- 1 1/2 cups green cabbage, shredded
- Heat olive oil in a large pot then add the onions and cook for 1-2 minutes, then add the garlic.
- Add the carrots and celery and cook for an additional 5 minutes. Add in the cannellini beans, ham, bay leaf, dried thyme, and chicken stock. Bring everything to a boil, then reduce heat to low covering for 15 minutes.
- Add in cabbage and cook for 15-20 minutes. Discard the bay leaf, and serve. Store in the fridge in an airtight glass container for up to one week.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 292Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 35mgSodium: 1370mgCarbohydrates: 32gFiber: 12gSugar: 5gProtein: 19g
Please note: This nutrition information is only an estimate as was created using Nutritionix
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