Classic White Bean Soup

2 Comments

SERVES: 3

PREP: 9 Min

COOK TIME: 22 Min

Beans are filled with tons of protein so this Classic White Bean Soup is "soup"er hearty!

What You'll Need

1 (16-ounce) can navy beans, undrained (see note)
1 (15.8-ounce) can great Northern beans, undrained
1 cup water
1/4 cup butter
2 large carrots, diced
1 cup chopped cooked ham or 1 ham hock
1/3 cup chopped scallions
1 bay leaf

What to Do

Combine beans in a large saucepan; mash slightly with a potato masher or back of a large spoon. Stir in water, and cook over low heat until thoroughly heated.
Melt butter in a medium skillet over medium-high heat; add carrots, and cook, stirring constantly, until tender. Add carrots, ham, scallions, and bay leaf to bean mixture. Cook over low heat 10 minutes, stirring occasionally. Remove and discard bay leaf.

Notes

The navy bean - a type of kidney bean - gets its name from the fact that the U.S. Navy has long considered it a staple on their menus.

Nutritional InformationShow More

Servings Per Recipe: 3

Amount Per Serving % Daily Value *
Calories 554
Calories from Fat 163
Total Fat 18g 28 %
Saturated Fat 11g 53 %
Trans Fat 0.6g 0 %
Protein 32g 64 %

Amount Per Serving % Daily Value *
Cholesterol 68mg 23 %
Sodium 1,205mg 50 %
Total Carbohydrates 69g 23 %
Dietary Fiber 17g 67 %
Sugars 3.9g 0 %

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farmgirls5

Jan 25, 2016

I used baby carrots instead of 2 large carrots. I microwaved them in the 1 cup of water. That way I don't have to dice hard carrots that scoot away from me when I try to cut them. Carrots never seem to get soft for me sauteing them in butter any way. I chopped them up a little smaller after they were cooked. I followed the recipe using all ingredients called for. It is delicious!