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Navy Bean Soup with Ham Recipe

Navy Bean Soup with Ham Recipe

6 servings

A quick-soak method is used for the beans. If you prefer soaking the beans overnight, omit step 1 and proceed with step 2 in the recipe, using the soaked beans.



8 ounces dried navy or Great Northern beans


1 1/2 cups cubed lean smoked ham

2/3 cup each: chopped onion, carrot, celery

2 cloves garlic, minced

1 tablespoon each: canola oil, flour

4 cups reduced-sodium chicken broth

1 cup water

1/4 teaspoon dried thyme leaves

1 bay leaf

Salt and pepper, to taste


Cover beans with 2 inches of water in large saucepan, heat to boiling, boil, uncovered, 2 minutes. Remove from heat and let stand, covered, 1 hour, drain.

Saute ham, onion, carrot, celery, and garlic in oil in large saucepan until vegetables are tender, 5 to 8 minutes. Stir in flour, cook 1 minute. Add beans, broth, water, and herbs to saucepan, heat to boiling. Reduce heat and simmer, covered, until beans are tender, 1 to 1 1/4 hours. Discard bay leaf, season to taste with salt and pepper.


Per Serving:

Calories: 223

% of calories from fat: 16

Fat (gm): 4.0

Saturated fat (gm): 0.9

Cholesterol (gm): 21.6

Sodium (mg): 639

Protein (gm): 20.1

Carbohydrate (gm): 29.5

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