August 11, 2022
Chicago 12, Melborne City, USA

Vegetable & Bean Soup

Vegetable & Bean Soup



Instructions Checklist
  • Place beans, water, ham, onion, garlic, salt, pepper and crushed red pepper in a large Dutch oven; bring to a boil. Reduce heat and simmer, stirring occasionally, until the beans are very tender and beginning to burst, 1 1/2 to 2 hours. If necessary, add an additional 1/2 to 1 cup water while simmering to keep the beans just submerged in cooking liquid.


  • Remove from the heat; discard the onion and garlic. Transfer 2 cups of the beans to a medium bowl and coarsely mash with a fork or potato masher. Return the mashed beans to the pot; stir to combine.


To make ahead: Cover and refrigerate for up to 3 days or freeze for up to 3 months.

Nutrition Facts

Per Serving:

226 calories; protein 17.6g; carbohydrates 35.2g; dietary fiber 12.1g; sugars 0.5g; fat 2.1g; saturated fat 0.6g; cholesterol 12.8mg; vitamin a iu 25IU; vitamin c 10.3mg; folate 230.4mcg; calcium 74.5mg; iron 3.1mg; magnesium 76.1mg; potassium 681.6mg; sodium 517.2mg; thiamin 0.4mg.


2 starch, 1 1/2 lean protein

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