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




  • 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; 6 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 20 mg cholesterol; 269 mg sodium. 1331 mg potassium; 39 g carbohydrates; 11 g fiber; 4 g sugar; 16 g protein; 0 g trans fatty acid; 5469 IU vitamin a; 13 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 220 mcg folate; 0 mcg vitamin b12; 174 mg calcium; 6 mg iron;