Directions:
- Heat the oil in a 4 1/2-quart Dutch oven or soup pot over medium-high heat. 2. Peel and coarsely chop the onion, adding it to the pot as you chop. Rinse and dice the celery, adding it to the pot as you cut. 3. Cook, stirring frequently, until the onions begin to brown, about 3 minutes. 4. Meanwhile, pour 1 can of the navy beans into a colander, rinse well and drain. 5. Stir the garlic into the onion mixture. Add the broth and tomatoes. Raise the heat to high. Add the remaining can of beans with its liquid along with the rinsed beans, bay leaf, thyme and pepper. 6. Stir and cover the pot; when the soup comes to a boil, reduce heat to low. 7. Add ham to pot. Stir the soup, re-cover the pot, and cook at a slow simmer for at least 7 to 10 minutes. Discard bay leaf before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 838.03 Kcal (3509 kJ) | ||
| Calories from fat | 58.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.54g | 10% | |
|---|---|---|---|
| Cholesterol | 12.47mg | 4% | |
| Sodium | 891.18mg | 37% | |
| Potassium | 3003.24mg | 64% | |
| Total Carbs | 142.04g | 47% | |
| Sugars | 13.21g | 53% | |
| Dietary Fiber | 52.98g | 212% | |
| Protein | 58.52g | 117% | |
| Vitamin C | 25.2mg | 42% | |
| Iron | 10.8mg | 60% | |
| Calcium | 347.2mg | 35% | |
| Amount Per 100 g | |||
| Calories | 162.99 Kcal (682 kJ) | ||
| Calories from fat | 11.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.27g | 10% | |
|---|---|---|---|
| Cholesterol | 2.43mg | 4% | |
| Sodium | 173.33mg | 37% | |
| Potassium | 584.12mg | 64% | |
| Total Carbs | 27.63g | 47% | |
| Sugars | 2.57g | 53% | |
| Dietary Fiber | 10.3g | 212% | |
| Protein | 11.38g | 117% | |
| Vitamin C | 4.9mg | 42% | |
| Iron | 2.1mg | 60% | |
| Calcium | 67.5mg | 35% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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