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Ingredients
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1 (14.5 ounce) can chicken broth
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1 ½ cups diced leftover cooked ham
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1 (15 ounce) can corn, drained
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1 (15 ounce) can navy beans, undrained
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¼ cup chopped onion
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½ teaspoon dried parsley
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1 pinch ground thyme
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salt to taste
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1 pinch crushed red pepper flakes, or to taste
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2 dashes hot pepper sauce (such as Tabasco®)
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1 sprig fresh parsley, chopped
Directions
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Heat broth in a saucepan over high heat. Add ham, corn, navy beans, and onion. Add dried parsley, thyme, salt, red pepper flakes, and hot sauce. Cook over high heat for 5 minutes. Reduce heat to low and cook about 5 minutes more. Finish with fresh parsley before serving.
Nutrition Facts (per serving)
342 | Calories |
11g | Fat |
43g | Carbs |
21g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 342 | |
% Daily Value * | |
Total Fat 11g | 14% |
Saturated Fat 4g | 19% |
Cholesterol 31mg | 10% |
Sodium 1925mg | 84% |
Total Carbohydrate 43g | 16% |
Dietary Fiber 8g | 28% |
Total Sugars 4g | |
Protein 21g | 42% |
Vitamin C 30mg | 33% |
Calcium 75mg | 6% |
Iron 4mg | 22% |
Potassium 656mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.