A creamy, easy ham and potato soup that surprisingly contains no dairy! Perfect for a cool day when you need something warm and satisfying. So many different ways to switch things up! Different veggies, cheese, meat. Serve with warm toast. Yum!
Ingredients
- 2 tablespoons vegetable oil
- 6 potatoes, chopped
- 5 stalks celery with leaves, chopped
- 1 (19 ounce) can white kidney beans, drained and rinsed
- ¼ onion, chopped
- ½ teaspoon minced garlic
- 8 cups chicken broth
- 1 meaty ham bone
- 1 cup chopped cooked ham
- 1 cup frozen corn
Directions
Step 1
Heat vegetable oil in a large soup pot over medium heat; cook potatoes, celery, white kidney beans, onion, and garlic in the hot oil until onion is lightly browned, 10 to 15 minutes.
Step 2
Pour chicken broth over the vegetables and place ham bone into the soup. Bring soup to a boil.
Step 3
Reduce heat to low and simmer soup until potatoes are tender, about 20 minutes; remove ham bone and 2 cups of vegetables and kidney beans. Place the 2 cups vegetables and beans into a blender and process until pureed.
Step 4
Stir chopped ham into soup and pour in the pureed vegetables. Mix in corn and let the soup heat through before serving.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 361 | |
% Daily Value * | |
Total Fat10g | 12% |
Saturated Fat2g | 12% |
Cholesterol13mg | 4% |
Sodium514mg | 22% |
Total Carbohydrate57g | 21% |
Dietary Fiber9g | 34% |
Total Sugars4g | |
Protein13g | |
Vitamin C53mg | 267% |
Calcium71mg | 5% |
Iron3mg | 18% |
Potassium1125mg | 24% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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