Know what’s on your plate
Bean and ham soup
Calories & nutrition facts
canned, reduced sodium, prepared with water or ready-to-serve
Nutrition facts
Per 100 g% DV- Calories 81 kcal —
- Protein 4.2 g 8%
- Carbohydrate 9.7 g 4%
- Fat 1 g 1%
- Saturated fat 0.3 g 1%
- Fibre 4 g 14%
- Sugars 3.2 g —
- Sodium 187 mg 8%
- Cholesterol 2 mg 1%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 35 µg 4%
- Vitamin C 1.1 mg 1%
- Vitamin D 0 µg 0%
- Vitamin E 0.39 mg 3%
- Vitamin K 5.1 µg 4%
- Thiamin (B1) 0.06 mg 5%
- Riboflavin (B2) 0.03 mg 2%
- Niacin (B3) 0.32 mg 2%
- Pantothenic acid (B5) 0.13 mg 3%
- Vitamin B6 0.05 mg 3%
- Folate (B9) 29 µg 7%
- Vitamin B12 0.03 µg 1%
- Choline 18 mg 3%
Minerals
- Calcium 38 mg 3%
- Iron 1 mg 6%
- Magnesium 19 mg 5%
- Phosphorus 13 mg 1%
- Potassium 158 mg 3%
- Zinc 0.53 mg 5%
- Copper 0.08 mg 9%
- Manganese 0.23 mg 10%
- Selenium 4.3 µg 8%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 81 | 4.2 g | 9.7 g | 1 g |
| 1 × cup | 245 g | 198 | 10 g | 24 g | 2.5 g |
| 2 × cup | 490 g | 397 | 21 g | 47 g | 5 g |
| ½ × cup | 122.5 g | 99 | 5.1 g | 12 g | 1.3 g |
| 3 × cup | 735 g | 595 | 31 g | 71 g | 7.6 g |
| 4 × cup | 980 g | 794 | 41 g | 95 g | 10 g |
Similar foods
- Bean with ham soupcanned, chunky, ready-to-serve95 kcal / 100 g
- Bean with bacon soupcanned, condensed, water added65 kcal / 100 g
- Split pea with ham soupcanned, condensed141 kcal / 100 g
- Black bean and vegetable soupready-to-serve, reduced sodium48 kcal / 100 g
- Lentil soup with hamcanned, ready-to-serve56 kcal / 100 g
- Black bean soupcanned, condensed91 kcal / 100 g
- Split pea soupcanned, reduced sodium, prepared with water or ready-to-serve71 kcal / 100 g
- Pea and ham soupready to eat, canned64 kcal / 100 g
- Beef and vegetable soupreduced sodium, canned, ready-to-serve42 kcal / 100 g
- Baked beanscanned in tomato sauce, reduced sugar, reduced salt75 kcal / 100 g
Questions about Bean and ham soup
How do you make bean and ham soup from dried beans?
Soak dried beans overnight, drain them, then simmer with chopped onion, carrot, celery and ham until tender—usually 60–90 minutes, depending on the bean. Add salt near the end, since ham can make the broth salty.
Can you make bean and ham soup with tinned beans?
Yes. Soften the onion, carrot and celery in a little oil, add drained beans, diced cooked ham and stock, then simmer for about 20 minutes. Mash a few beans against the side of the pan to thicken the soup without adding flour.
How do you store and reheat bean and ham soup?
Cool it promptly and refrigerate in a covered container for up to three days, or freeze it for up to three months. Reheat until steaming throughout, stirring so the beans and ham heat evenly; loosen thick soup with a splash of water or stock.
What should you serve with bean and ham soup?
Crusty bread is a classic partner for soaking up the broth. A sharp green salad or a spoonful of mustard can balance the smoky, savoury ham.
Can you use bacon instead of ham in bean soup?
Yes: fry diced bacon first until it releases its fat, then soften the vegetables in the pan before adding beans and stock. Bacon is saltier and often fattier than ham, so taste the broth before adding extra salt.
Is bean and ham soup higher in protein than split pea soup with ham?
Yes: bean and ham soup has 4.2 g of protein per 100 g, compared with 4 g in split pea soup with ham. The split-pea version has 68 kcal per 100 g, against 81 kcal in bean and ham soup.
How much bean and ham soup is a typical serving?
A bowl of about 245 g is a practical serving. It provides 198 kcal and 10 g of protein.
Is bean and ham soup safe to freeze?
Yes. Freeze it in meal-sized portions once cooled, leaving a little space in each container for expansion. Thaw in the fridge and reheat until steaming; the beans may soften slightly, but stirring them back into the broth restores a hearty texture.
Source: USDA FoodData Central 174533 · per 100 g · carbohydrate per EU label, fibre excluded
