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Ham and Bean Soup

Recipe

Soup, Chili & Stew
Ham and Bean Soup

Primary Media

Blue bowl filled with yellow potatoes, white beans, chopped celery, chopped carrots, and diced ham

User Rating

3.11 out of 5 stars
Rate it:
75 ratings

Recipe Data

10
Servings

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    Author

    Hy-Vee Seasons Magazine

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    Servings and Ingredients

    Ingredients
    Serves 10
    QuantityIngredientAdd
    		3 (15 oz each) cans Hy-Vee Great Northern beans, rinsed and drained
    		1 lbs. red potatoes, peeled and diced
    		1 small onion, diced
    		2 medium carrots, peeled and chopped
    		2 stalks celery, diced
    		1 (32 oz) container Emeril's all-natural chicken stock
    		2 bay leaves
    		1 (8 oz) ham steak, cubed
    		Hy-Vee salt and Hy-Vee pepper, to taste

    Directions

    1. Place beans, potatoes, onion, carrots, celery, chicken stock and bay leaves in a 6-quart slow cooker.
    2. Cover and cook on HIGH for 4 hours.
    3. Add ham, cover and cook on LOW for an additional hour. Remove bay leaves. Season to taste with salt and pepper.

    Nutrition facts

    Servings

    190 Calories per serving

    Amounts Per Serving

    • Total Fat: 2g
      • Saturated Fat: 0g
      • Trans Fat: 0g
    • Cholesterol: 10mg
    • Sodium: 870mg
    • Total Carbohydrates: 35g
      • Dietary Fiber: 8g
      • Total Sugars: 2g
    • Protein: 12g

    Daily Values

    0%
    Vitamin A 40%
    0%
    Vitamin C 25%
    0%
    Iron 8%
    0%
    Calcium 8%

    Recipe Source:

    Hy-Vee Seasons Fall 2008.

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