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Ham-and-Bean Soup

Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey
Prep time 15 mins
Cook time 58 mins
Yield Makes 8 servings
This 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.)
  • Garnish: Fall Potato Leaves

How to Make It

  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. Garnish, if desired.

  4. Ham-and-Bean Soup With Fresh Spinach: Prepare recipe as directed, stirring in 1 (5-oz.) package fresh baby spinach, thoroughly washed, just before serving.