Ham-and-Bean Soup With Fresh Spinach |
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Prep Time: 15 Minutes Cook Time: 58 Minutes |
Ready In: 73 Minutes Servings: 1 |
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This soup recipe is a great way to use leftover holiday ham. You'll need about 2 cups to replace the ham steak. Don't forget to toss in the bone for added flavor. Ingredients:
1 (16-oz.) lean ham steak |
2 tablespoons olive oil |
1 large onion, diced |
1 bunch green onions, chopped |
2 large carrots, diced |
2 celery ribs, diced |
1 tablespoon jarred ham-flavored soup base |
1/2 teaspoon pepper |
2 (15-oz.) cans navy beans, drained |
2 (15-oz.) cans cannellini beans, drained |
1 (15 1/2-oz.) can black-eyed peas, drained |
4 large yukon gold potatoes, peeled and diced (about 2 lb.) |
1 (5-oz.) package fresh baby spinach, thoroughly washed |
garnish: fall potato leaves |
Directions:
1. Trim fat from ham steak; coarsely chop ham. Reserve bone.
2. Cook ham in hot oil in a Dutch oven over medium-high heat, stirring often, 6 to 8 minutes or until browned. Add diced onion, and next 5 ingredients, and sauté 5 minutes or until onion is tender.
3. Stir in reserved ham bone, navy beans, and next 3 ingredients; add water to cover. Bring to a boil; cover, reduce heat to low, and cook, stirring occasionally, 45 minutes. Remove and discard bone before serving. Stir in spinach just before serving. Garnish, if desired.
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