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.
Nutrition per serving may change if servings are adjusted.
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
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.
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.
Stir in cabbage and vinegar. Cover and cook 5 minutes more.
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
Vitamin A (38% daily value), Vitamin C (38% dv)