Ham and White Bean Soup

recipe
A touch of vinegar added at the end brightens the flavor of this amiable stew.

Yield:

4 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 230
Caloriesfromfat 14 %
Fat 3.6 g
Satfat 0.8 g
Monofat 0.9 g
Polyfat 1.6 g
Protein 15.7 g
Carbohydrate 34.9 g
Fiber 7.9 g
Cholesterol 9 mg
Iron 2.4 mg
Sodium 591 mg
Calcium 92 mg

Ingredients

2 cups coarsely chopped yellow onion
3/4 cup coarsely chopped celery
1/2 cup coarsely chopped carrot
2 teaspoons vegetable oil
1/2 cup chopped cooked ham
1 bay leaf
1 (15.8-ounce) can Great Northern beans, rinsed and drained
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
1 teaspoon white wine vinegar
1/4 teaspoon black pepper

Preparation

Combine first 3 ingredients in a food processor; pulse 10 times or until finely chopped. Heat oil in a Dutch oven over medium-high heat. Add vegetables; saute 5 minutes, stirring occasionally. Add ham, bay leaf, beans, and broth; bring to a boil. Reduce heat; simmer 12 minutes or until vegetables are tender. Remove from heat; stir in vinegar and pepper. Discard bay leaf.

Note:

January 2002
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