Great Northern Bean Soup
Great Northern beans are white beans that have a mild flavor.
- Yield
- 6 Servings
- Serving size
- 1 1/2 cups
- Rating
- 3.00 of 5 (4 ratings)
Food groups
- Protein Foods: 1 1/2 ounces
- Vegetables: 1 cups
Ingredients
- 2 cups great northern beans, dry
- 3 cups water
- 1/2 cup onion, chopped
- 1/2 pound chicken, thawed, cut up, and skin removed from each piece
- 4 ounces ham, chopped (1/4 pound)
- 2 tablespoons vegetable oil
- 8 cups water
- 1/4 teaspoon salt
- 1 cup tomatoes, diced (or 1/2-8 ounce can low-sodium diced tomatoes)
- 1 tablespoon distilled white vinegar
Directions
- In a medium-sized bowl, soak beans in 3 cups of water overnight.
- Drain the water and rinse beans.
- In a large pot, brown onion, chicken, and ham in oil over medium to high heat for about 5 minutes.
- Add water, beans, and salt to pot.
- Mix well.
- Bring pot to a boil and cook for 5 minutes.
- Lower heat and cook for about 1 hour.
- Stir pot every 15 minutes.
- Add tomatoes and vinegar to pot.
- Keep cooking over low heat for about 20 minutes.
- Serve hot.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 338.87 |
| Total Fat | 8.11 g |
| Saturated Fat | 1.6 g |
| Monounsaturated Fat | 3 g |
| Polyunsaturated Fat | 3 g |
| Linoleic Acid | 2 g |
| α-Linolenic Acid | 0.4 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 35.1 mg |
| Carbohydrates | 40.56 g |
| Dietary Fiber | 10.17 g |
| Total Sugars | 2.38 g |
| Added Sugars included | 0 g |
| Protein | 26.76 g |
| Calcium | 161 mg |
| Potassium | 1080 mg |
| Sodium | 368.24 mg |
| Copper | 1 mg |
| Iron | 6 mg |
| Magnesium | 115 mg |
| Phosphorus | 289 mg |
| Selenium | 15 mg |
| Zinc | 3 mg |
| Vitamin A | 17 mcg |
| Vitamin B6 | 0.4 mg |
| Vitamin B12 | 0.2 mcg |
| Vitamin C | 6 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 2 mg |
| Vitamin K | 13 mcg |
| Folate | 124 mcg |
| Thiamin | 0.3 mg |
| Riboflavin | 0.2 mg |
| Niacin | 4 mg |
| Choline | 92 mg |
Notes
Tip for cooking chicken: The recommended safe minimum internal temperature for chicken is 165 °F, as measured with a food thermometer.
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Source
Recipe by: A Harvest of Recipes with USDA Foods — USDA Food Distribution Program on Indian Reservations
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/great-northern-bean-soup. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.