Low-cal, low-fat and economical to boot! Boiling the bone with the beans and vegetables gives the broth major ham flavor.

Source: Midwest Living


Recipe Summary

40 mins
1 hr 40 mins


Ingredient Checklist


Instructions Checklist
  • Rinse dried beans. In a large pot, combine beans and 8 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in water in pot. Let soak, covered, in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans; set aside.

  • In the same pot, brown ham bone on all sides in hot butter over medium heat. Stir in soaked beans, salt, pepper and 8 cups fresh water. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1-1/2 hours or until beans are tender, adding fennel, carrot and green beans for the last 30 minutes of cooking.

  • When beans and vegetables are tender, remove ham bone. When cool enough to handle, cut meat off bones. Coarsely chop meat and return to soup pot, along with the oregano; heat through. Remove from heat. Stir in vinegar just before serving.

Nutrition Facts

264 calories; fat 6g; cholesterol 20mg; saturated fat 3g; carbohydrates 39g; mono fat 2g; poly fat 1g; insoluble fiber 11g; sugars 4g; protein 16g; vitamin a 5469.1IU; vitamin c 12.7mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 1.9mg; vitamin b6 0.3mg; folate 219.9mcg; vitamin b12 0.1mcg; sodium 269mg; potassium 1331mg; calcium 174mg; iron 6mg.