Classic White Bean & Ham Soup

Classic White Bean & Ham Soup

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From: EatingWell Magazine, September/October 2016

This healthy ham and white bean soup recipe is ready in 30 minutes and makes enough for dinner tonight and lunch tomorrow. Just a little bit of ham adds savory flavor and protein without adding too much sodium.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 tablespoons extra-virgin olive oil
  • 1½ cups chopped onion
  • ½ cup chopped carrot
  • ½ cup chopped celery
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried
  • ¼ teaspoon salt
  • 4 cups low-sodium chicken broth
  • 2 (15 ounce) cans navy beans, rinsed
  • ¾ cup chopped ham
  • 2 cups chopped green cabbage
  • 1 tablespoon white-wine vinegar

Preparation

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  • Ready In

  1. Heat oil in a large pot over medium-high heat. Add onion, carrot, celery and garlic; cook, stirring occasionally, until the vegetables start to soften, 3 to 4 minutes. Add parsley, thyme and salt; cook, stirring for 1 minute.
  2. Add broth and beans; bring to a boil. Reduce heat to a simmer; stir in ham. Cover and cook until the vegetables are tender, about 10 minutes.
  3. Stir in cabbage and vinegar. Cover and cook 5 minutes more.
  • Make Ahead Tip: Refrigerate for up to 3 days.

Nutrition information

  • Serving size: about 1½ cups
  • Per serving: 232 calories; 8 g fat(1 g sat); 10 g fiber; 29 g carbohydrates; 13 g protein; 27 mcg folate; 8 mg cholesterol; 4 g sugars; 0 g added sugars; 1,921 IU vitamin A; 23 mg vitamin C; 39 mg calcium; 1 mg iron; 436 mg sodium; 374 mg potassium
  • Nutrition Bonus: Vitamin A (38% daily value), Vitamin C (38% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1½ vegetable, 1 lean meat, 1 fat

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