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Ham And Bean Soup with Vegetables

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Recipe

This hearty soup made with navy beans, cabbage and hot chili peppers is perfect for a rainy day.

 

Yield

6 servings

Prep

30 min

Cook

14 hrs

Ready

14 hrs
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 pound navy beans
dried, soaked
1 each hot chili peppers
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1 each carrots
sliced
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1 x salt
to taste
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1 x black pepper
to taste
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4 cups water
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1 each ham
butt, 2-3 lb
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1 each onions
sliced
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1 each green peas
frozen, package
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2 each garlic
cloves
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1 each sweet red bell peppers
green, cut into strips
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½ each cabbage
small, shredded
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Ingredients

Amount Measure Ingredient Features
453.6 g navy beans
dried, soaked
1 each hot chili peppers
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1 each carrots
sliced
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1 x salt
to taste
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1 x black pepper
to taste
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946 ml water
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1 each ham
butt, 2-3 lb
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1 each onions
sliced
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1 each green peas
frozen, package
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2 each garlic
cloves
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1 each sweet red bell peppers
green, cut into strips
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0.5 each cabbage
small, shredded
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Directions

Place all ingredients except frozen vegetables and cabbage in crockpot. Cover and cook on Low 12 to 18 hours. Turn to High and remove ham. Add peas, limas and cabbage. Cook for 1 to 2 hours on High or until vegetables are tender.

Serve large bowls of this thick soup with crusty French bread.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 372g (13.1 oz)
Amount per Serving
Calories 1284% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 368mg 15%
Total Carbohydrate 9g 9%
Dietary Fiber 7g 27%
Sugars g
Protein 15g
Vitamin A 37% Vitamin C 147%
Calcium 9% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 
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