Virginia Ham and Bean Soup
A hearty soup featuring smoky Virginia ham, navy beans, and aromatic vegetables. This American-inspired soup recipe (vegetarian-friendly), ready in about 75 minutes, pairs Virginia country ham, navy beans, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 300g Virginia country ham
- 200g navy beans
- 150g carrots
- 100g celery
- 1 onion
- 2 cloves garlic
- 1L vegetable broth
- 1 tsp thyme
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Equipment for this recipe
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Instructions
- Step 1: Rinse 200g navy beans and soak overnight. In a large pot, sauté 1 finely chopped onion, 100g diced celery, and 150g diced carrots with 2 minced garlic cloves in 1 tbsp olive oil until softened.
- Step 2: Add 300g diced Virginia country ham and cook for 3 minutes. Stir in the soaked navy beans, 1L vegetable broth, and 1 tsp thyme. Bring to a boil, then reduce heat and simmer for 1 hour until the beans are tender.
- Step 3: Adjust seasoning with salt and pepper. Serve hot, optionally garnished with chopped parsley or a slice of crusty bread.
