Ham and White Bean Soup

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

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 230
  • Calories from fat: 14%
  • Fat: 3.6g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 1.6g
  • Protein: 15.7g
  • Carbohydrate: 34.9g
  • Fiber: 7.9g
  • Cholesterol: 9mg
  • Iron: 2.4mg
  • Sodium: 591mg
  • Calcium: 92mg


  • 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


  1. 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.
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