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Ham and White Bean Soup

Make a meal of this soup full of vegetables, beans and ham. It is thickened with mashed potatoes. You can use left-over ham and mashed potatoes but it is so good you may want to make it even if you don't have leftovers.

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Serves 6



  • 1 tablespoon canola oil
  • 1 large onion, choppedHam and Bean Soup; Donna's Recipe of the Month
  • 3 stalks celery, diced
  • 2 cups shredded or finely diced carrots
  • 3/4 pound lean ham (2 cups diced)
  • 6 cups fat-free chicken broth
  • 2 cans (15 ounces each) great northern beans, undrained
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon thyme
  • 2 cups mashed potatoes or 2 medium potatoes, peeled and cubed*
  • salt and pepper to taste


*If you do not have left-over mashed potatoes, cook 2 potatoes in a small saucepan until tender. Drain and mash the potatoes. Add to the soup. The potatoes help to thicken the soup.



  1. In a large soup pan, heat oil. Add onion and cook until translucent.

  2. Add celery and carrots and cook for 5 minutes. Remove vegetables from pan and set aside.

  3. Add ham to pan and cook over medium-hot heat just until ham is beginning to brown. Return reserved vegetable to pan. Add broth, beans, bay leaves, Worcestershire sauce, mustard and thyme. Bring to a boil, reduce heat and simmer until vegetables are tender. Add mashed potatoes.

  4. When ready to serve, remove bay leaves. Add salt and pepper to taste.


Nutrition Facts


Calories: 361

Total fat:  5g

Saturated fat: 1g

Cholesterol: 31mg

Sodium:  860mg

Carbohydrates: 54g

Fiber:  17g

Sugar: 2g

Protein:  26g