Ham And Bean Soup Recipe

Ingredients

1

lb lean ham steaks, trimmed of fat

2

tablespoons olive oil

1

large white or sweet onion, chopped (1 cup)

1

bunch green onions, chopped (about 1 cup)

2

large carrots, chopped

2

stalks celery, chopped

1

tablespoon ham-flavored soup base (from a jar)

1/2

teaspoon pepper

2

cans (15 to 16 oz each) navy beans, drained, rinsed

2

cans (15 oz each) Progresso™ cannellini beans, drained

1

can (15 oz) black-eyed peas, drained

4

large Yukon Gold potatoes (about 2 lb), peeled, cubed

1

bag (6 oz) fresh baby spinach leaves

Preparation

Coarsely chop ham; reserve bone. In 6-quart Dutch oven, heat oil over medium-high heat. Cook chopped ham in oil 6 to 8 minutes, stirring occasionally, until browned.

Add white onion, green onions, carrots, celery, soup base and pepper. Cook 5 minutes, stirring frequently, until onion is tender.

Stir in reserved ham bone, the navy beans, cannellini beans, black-eyed peas and potatoes. Add enough water to cover. Heat to boiling; reduce heat to low. Cover; cook 45 minutes, stirring occasionally. Remove and discard ham bone. Stir in spinach just before serving.

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