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Ham and Bean Soup - Dump and Go Dinner

4 Servings Recipe By

Ingredients

  • 30 ounces Great Northern Beans, Canned
  • 4 cups dice Ham, Fully Cooked
  • 1 1/3 cups dice Celery
  • 1 1/2 cups dice Carrot
  • 32 fluid ounces Vegetable Broth/Stock
  • 3 whole Bay Leaf
  • 1 teaspoon Thyme, Dried
  • 1/2 teaspoons Parsley, Dried
  • 1/2 teaspoons Black Pepper

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 572 Calories
  • 14g Total Fat
  • 3g Sat Fat
  • 0g Trans Fat
  • 110mg Cholesterol
  • 3273mg Sodium
  • 68g Total Carb
  • 18g Fiber
  • 7g Total Sugars (Includes 0g Added Sugars)
  • 47g Protein
  • 7 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Little Figgy for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Mix all ingredients together and divide among indicated number of freezer bags.
  2. Seal, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Place contents of bag into the slow cooker.
  3. Cover and cook on low for 6 hours.
  4. Remove bay leaves and serve.

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