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.

Hilary Meyer
Source: EatingWell Magazine, September/October 2016




Ingredient Checklist


Instructions Checklist
  • 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.


Make Ahead Tip: Refrigerate for up to 3 days.

Nutrition Facts

232 calories; protein 13g 26% DV; carbohydrates 29.1g 9% DV; exchange other carbs 2; dietary fiber 9.9g 40% DV; sugars 4.5g; fat 7.6g 12% DV; saturated fat 1.3g 6% DV; cholesterol 8.5mg 3% DV; vitamin a iu 1921.4IU 38% DV; vitamin c 22.6mg 38% DV; folate 27.3mcg 7% DV; calcium 39.5mg 4% DV; iron 0.9mg 5% DV; magnesium 16.2mg 6% DV; potassium 373.8mg 11% DV; sodium 435.6mg 17% DV; thiamin 0.2mg 20% DV.