Ham and bean soup is a classic comfort food that is perfect for a cold winter night. But did you know that it can also be a healthy and delicious meal? This recipe is made with fresh ingredients, including smoked ham hocks, canned cannellini beans, carrots, canned tomatoes, celery, and onions. It can be made in under 15 minutes, making it a great option for busy weeknights.
In addition to being quick and easy to make, ham and bean soup is also a good source of protein, fiber, and iron. It is a great way to get a healthy meal on the table without spending a lot of time in the kitchen. If you are looking for a delicious and healthy soup that you can make in under 15 minutes, then ham and bean soup is the perfect choice for you.
Why you should try this recipe
This recipe is a great opportunity to try a healthy, comforting, and quick-to-make soup. It is also a chance to try a soup with a different flavor that has just 3 Weight Watchers points and can be easily incorporated into a healthier lifestyle.
The soup is made with fresh ingredients, including beans, vegetables, and herbs. It is a good source of protein, fiber, and vitamins. The soup is also low in fat and calories.
The soup is a great way to get a healthy meal on the table without spending a lot of time in the kitchen. It is also a great way to use up leftover vegetables.
If you are looking for a healthy, comforting, and quick-to-make soup, then this recipe is a great choice for you.
Servings: 6
Preparation time: 15 minutes
Cooking time: 25 minutes
Ingredients
- 1 smoked ham hock, 200 g.
- 1 cup white beans, rinsed and drained, 260 g.
- 1 cup diced tomatoes, undrained, 242 g.
- 1 onion, chopped, 100 g.
- 2 carrots, chopped, 250 g.
- 2 celery small stalks, chopped, 80 g.
- 8 cups chicken or vegetable broth (fat-free, reduced sodium)
- 1 clove garlic, minced
- 1 bay leaf
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 1 teaspoon olive oil
Instructions for making Ham and Bean Soup
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, garlic, oregano, black pepper, and salt. Cook, stirring occasionally, for 5 minutes, or until the vegetables are softened.
- Add the ham hock and cook until browned on all sides, about 5 minutes per side. Add the tomatoes, white beans, chicken broth, and bay leaf. Bring to a boil and cook for twenty minutes, until the beans are tender.
- Remove the ham hocks from the soup and shred. Return the shredded ham hocks to the soup and serve hot.
Variations and substitutions
This soup is quite versatile, and you can make it with many of the ingredients you have in your fridge or pantry. For example, if you don’t have ham hocks, you can use any variety of low-fat smoked sausage, or even a smoked ham steak. If you don’t have white beans, you can use any other type of bean, such as black beans, pinto beans, or red beans. You can also use lentils, which cook much faster. And if you want, you can add more vegetables to the soup, such as carrots, zucchini, or tomatoes.
Here are some specific variations and substitutions you can try:
- In place of ham hocks, use low-fat smoked sausage.
- In place of white beans, use black beans, pinto beans, or red beans.
- In place of beans, use lentils.
- Add more vegetables to the soup, such as carrots, zucchini, or tomatoes.
- Add herbs or spices to give the soup added flavor, such as thyme, rosemary, or bay leaf.
- Cook the soup for a longer time so that the beans are more tender.
Have fun experimenting with different variations and substitutions to create your own unique ham and bean soup!
Tips and Tricks Section for Making Ham and Bean Soup
- Make it in a slow cooker. This is a great way to make a big pot of soup without having to spend a lot of time in the kitchen. Simply add all of the ingredients to the slow cooker in the morning before you go to work, set it to low, and come home to a hot and ready-to-eat soup.
- Use frozen vegetables, canned tomatoes, and canned beans. This is a great way to save time and money. Frozen vegetables are just as nutritious as fresh vegetables, and canned tomatoes and beans are already cooked, so you don’t have to worry about cooking them yourself.
- Freeze the soup. This is a great way to have a quick and easy meal on hand. Simply divide the soup into individual portions and freeze them in freezer-safe bags or containers. When you’re ready to eat, thaw the soup in the refrigerator overnight or in the microwave.
Related Recipes
Ham and Bean Soup
Ingredients
- 1 ham hock , Smoked
- 1 cup white beans, rinsed and drained, 260 g.
- 1 cup diced tomatoes, undrained, 242 g.
- 1 onion, chopped, 100 g.
- 2 carrots, chopped, 250 g.
- 2 celery small stalks, chopped, 80 g.
- 8 cups chicken or vegetable broth, fat free, reduced sodium
- 1 clove garlic, minced
- 1 bay leaf
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 1 teaspoon olive oil
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, garlic, oregano, black pepper, and salt. Cook, stirring occasionally, for 5 minutes, or until the vegetables are softened.
- Add the ham hock and cook until browned on all sides, about 5 minutes per side. Add the tomatoes, white beans, chicken broth, and bay leaf. Bring to a boil and cook for twenty minutes, until the beans are tender.
- Remove the ham hocks from the soup and shred. Return the shredded ham hocks to the soup and serve hot.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
