I made this when I first saw the recipe in 2008. The first time I didn't have the ham-flavored soup base, so I used chicken soup base instead. It turned out wonderful with either ham or chicken soup base. Since all the beans are canned, it is the easiest bean soup I've ever made and it has the added bonus of providing plenty of leftovers that freeze very well.
Ham-and-Bean Soup With Fresh Spinach
Prep: 15 min., Cook: 58 min.
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.
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- 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
- 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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