Spicy Ham-and-Bean Soup

Photo: Howard L. Puckett; Styling: Cindy Manning Barr

Yield: 3 quarts (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 202
  • Calories from fat: 12%
  • Fat: 2.7g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.3g
  • Protein: 16.2g
  • Carbohydrate: 30.1g
  • Fiber: 4.2g
  • Cholesterol: 20mg
  • Iron: 2.9mg
  • Sodium: 379mg
  • Calcium: 85mg

Ingredients

  • 1 1/4 cups dried navy beans
  • 2 quarts water
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1 cup sliced celery
  • 1/4 cup minced fresh parsley
  • 1 1/2 teaspoons pepper
  • 2 1/2 teaspoons minced seeded jalapeño pepper
  • 2 garlic cloves, minced
  • 1 (18-ounce) ham bone (from an 8 1/2-pound cooked low-sodium ham)
  • 2 cups finely chopped Maple-Glazed Ham (about 9 ounces)
  • 1/4 cup finely chopped fresh basil
  • 1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped
  • 1 (8-ounce) can no-salt-added tomato sauce

Preparation

  1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans, and bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1 hour.
  2. Drain beans, and return to pan. Add 2 quarts water and next 8 ingredients (water through ham bone). Bring to a boil; cover, reduce heat, and simmer 1 hour or until beans are tender. Remove from heat; discard ham bone.
  3. Place 2 cups of bean mixture in a blender, and process until smooth. Return mixture to pan; add ham and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until heated.
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