Spicy Ham and Bean Soup

Yield: 10 servings (serving size: 1 1/2 cups)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 255
  • Calories from fat: 0.0%
  • Fat: 3g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 16.9g
  • Carbohydrate: 41.4g
  • Fiber: 20.1g
  • Cholesterol: 19mg
  • Iron: 0.0mg
  • Sodium: 427mg
  • Calcium: 0.0mg


  • 1 pound dried Great Northern beans
  • 4 quarts water
  • 1 pound reduced-salt lean ham, cubed
  • 2 3/4 cups chopped red potato (about 4 medium)
  • 1 3/4 cups chopped onion (about 2 medium)
  • 1 cup chopped carrot (about 1 large)
  • 3/4 cup chopped celery (about 2 stalks)
  • 1 (5.5-ounce) can spicy vegetable juice
  • 1 (4.5-ounce) can chopped green chiles, undrained
  • 1 tablespoon chopped pickled jalapeño pepper
  • 1 tablespoon pickled jalapeño pepper juice
  • 1 tablespoon low-sodium Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder


  1. Sort and wash beans; place in a large Dutch oven. Add 4 quarts water; cover and let stand 2 hours.
  2. Bring beans to a boil; reduce heat, and simmer, uncovered, 1 hour. Add ham and next 4 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 1 hour.
  3. Add vegetable juice and remaining ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 1 hour or until beans are tender and soup is thickened.
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