- 15 min
- 45 min
Submitted by Barbara Day, M.S., R.D.
- 1 tbsp minced garlic
- 1 medium onion, diced
- 2 ribs of celery, diced
- 2 large carrots, peeled & sliced
- ½ head cabbage, chopped
- 1 cup cubed red potatoes with skins
- 1 dried bay leaf
- 1 teaspoon thyme, whole, crushed
- ½ teaspoon black pepper
- 7 cups reduced salt chicken broth
- 2 cans (15.8 oz) great northern beans drained
- 1 lb lean chopped ham
- 1 can (14.5 oz) diced tomatoes
Here’s a really great bean soup recipe. You can the amount of ham used, use bacon or BACOs to season the soup or not use any meat to season if you want to make the soup vegetarian.
Per Serving: 388 calories, 34 grams protein, 5 grams of fat, 51 grams of CHO, 12 grams of dietary fiber, 1455 mg sodium. You could also add to a slow cooker in the morning & have a hot soup when you get home from work.
In a large pot, add garlic, onions, celery, carrots, cabbage, potatoes, & seasonings. Add broth. Cover & simmer until vegetables are tender, about 30 minutes. Add beans tomatoes & salt to taste. Simmer uncover for 15 minutes.
1 medium onion
2 large carrots
low salt chicken broth
2 cans (15.8 oz) great northern beans drained
1 lb lean chopped ham
1 can (14.5 oz) diced tomatoes
Barbara Day, M.S., R.D., is a registered dietitian with a Master’s Degree in clinical nutrition. The former publisher of Kentuckiana HealthFitness Magazine, Kentuckiana Healthy Woman magazine and radio show host of Health News You Can Use, Barbara has over 44 years of experience in promoting healthy lifestyles to consumers. Barbara worked as Nutrition Consultant to the Navy SEALs (8 years) and the University of Louisville Athletic Department (10 years). Barbara currently writes a weekly nutrition column for the Southeast Outlook. Barbara is a runner, cyclist, hiker, a mother and grandmother to 13 grandchildren.