Easy Ham and Bean Soup

A quick and easy soul-warming soup to cozy up with on a cold winter day.

  • Minutes Prep Time
  • Minutes Total
  • 10 Recipe Yield
  • In 5-quart Dutch oven, heat oil over medium-high heat until hot. Add onions, leek, carrots, celery and garlic; cook 3 to 4 minutes, stirring frequently, until vegetables are crisp-tender.
  • Stir in chicken broth, thyme and bay leaf. Add beans and ham. Heat to boiling. Reduce heat; simmer uncovered 10 to 12 minutes or until vegetables are tender. Stir in cabbage and pepper. Continue heating 5 to 10 minutes or until cabbage is tender. Remove bay leaf.

  • 2 tablespoons olive or vegetable oil
  • 1 cup chopped onions
  • 1 cup thinly sliced leek
  • 1 cup chopped carrots
  • 1/2 cup thinly sliced celery
  • 2 cloves garlic, finely chopped
  • 6 cups Progresso™ chicken broth (from two 32-oz cartons)
  • 1 teaspoon dried thyme leaves
  • 1 bay leaf
  • 2 cans (15 oz each) Progresso™ cannellini beans, drained, rinsed
  • 2 cups chopped ham
  • 2 cups chopped cabbage
  • 1/4 teaspoon pepper

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