Dinner

Ham and Navy Bean Soup with Veggies is for Dinner.

Ham and Navy Bean Soup with Veggies takes 30 minutes to prepare.

Ham and Navy Bean Soup with Veggies takes 30 minutes to cook.

Ham and Navy Bean Soup with Veggies makes 10 servings.

The ingredients for Ham and Navy Bean Soup with Veggies are:

1/2 TBSP Olive Oil
1 Cup Baby carrots, halved
2 Stalk Celery (plus leaves if you have them), sliced
1 Medium Onions, diced
4 Cloves Garlic, minced
3 tsp Italian Seasoning
1 tsp Better Than Bullion: Ham Base (optional)
2 Bay Leaves
7 oz Ham meat and scraps, plus bones if you have em
6 Cups Chicken stock, home-prepared or store bought
4 Cans Navy Beans, Eden Organic (don't drain!)
2 Cups Baby Kale or chopped Kale (or more if you like kale)
1 Can Muir Glen fire roasted crushed tomatoes
4 tbsp Parsley chopped
dash black pepper, ground

Here is how you make Ham and Navy Bean Soup with Veggies:

1. Add the olive oil to a large saucepan on medium-high (at least 10 cup capacity). Sautee the carrots, celery, onion, and garlic, and italian seasoning for about 2 minutes. splash with white wine (if using, or else 2 oz of stock) and scrape the bottom of the pan to get the "stuck bits" off.2. Add the rest of the stock, ham, beans, kale, ham base or ham bones (if using), tomatoes, and bay leaves. Bring to a boil. Turn down and let simmer 20-30 min. 3. Before serving, take out the bay leaves, mix in chopped parsley and black pepper.Serving Size:?Makes 10 one-cup servings

The nutritional information for Ham and Navy Bean Soup with Veggies is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 275.1

• Total Fat: 3.6 g
• Cholesterol: 14.8 mg
• Sodium: 520.6 mg
• Total Carbs: 41.2 g
• Dietary Fiber: 11.1 g
• Protein: 18.1 g

Ham and Navy Bean Soup with Veggies is Italian cuisine.

The dietary needs meet for Ham and Navy Bean Soup with Veggies is Low Fat