Beef / Pork

Ham and Bean Soup with Vegetables is for Dinner.

Ham and Bean Soup with Vegetables takes 30 minutes to prepare.

Ham and Bean Soup with Vegetables takes 120 minutes to cook.

Ham and Bean Soup with Vegetables makes 5 servings.

The ingredients for Ham and Bean Soup with Vegetables are:

1 cup dry navy beans
1 to 1.5 pounds chopped ham
1 cup chopped onion
1/2 cup chopped celery
1 Knorr chicken bouillon cube
1 TBSP snipped fresh parsley
1 TBSP fresh thyme, or 1 tsp dried thyme, crushed
1 tsp black pepper
2 cups chopped parsnips or rutabaga
1 cup sliced carrots
1 10oz pkg frozen chopped spinach, cooked and well drained

Here is how you make Ham and Bean Soup with Vegetables:

Rinse beans. In a dutch oven combine beans and 5 cups cold water. Bring to a boil, reduce heat and simmer, uncovered 2 minutes. Remove from heat. Cover and let stand 1 hour. (or, skip boiling and soak beans overnight in a covered pan. Drain and rinse beans.In the same pan, combing beans, 5 cups fresh water, ham, onion, celery, boullion, parsley, thyme, and pepper. Bring to boiling. Reduce heat and simmer, covered for 1 1/2 hours. Mash beans slightly. Stir in parsnips and carrots. Return to boiling. Reduce heat and simmer, covered, about 15 minutes or till vegetables are tender. Add spinach and cook till heated through.Makes 4 to 5 servings.Number of Servings: 5Recipe submitted by SparkPeople user NISOFF.

The nutritional information for Ham and Bean Soup with Vegetables is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 178.4

• Total Fat: 4.5 g
• Cholesterol: 25.4 mg
• Sodium: 1,511.1 mg
• Total Carbs: 22.7 g
• Dietary Fiber: 5.2 g
• Protein: 13.6 g