Ham And Bean Soup Recipe

• servings: 10 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

1 tablespoon olive oil

1 large yellow onion, diced (~ 2 cups)

3 stalks celery, diced (~ 1 cup)

3 medium-large carrots, diced (~1 ½ cups)

3 garlic cloves, minced (1 tablespoon)

1 tablespoon Italian seasoning

2 quarts (8 cups) water (or 1 quart water + 1 quart chicken broth)

2 bay leaves

1 ham hock/ham bone (optional – see notes)*

20-24 ounces (about 4 cups) chopped or pulled cooked ham pieces*

3 15-ounce cans Great Northern beans, drained and rinsed

5 ounces fresh baby spinach leaves (may use chopped kale)

1 tablespoon apple cider vinegar

Directions

In a Dutch oven over medium heat, heat the oil. Add the diced onion, celery, carrots, garlic, and Italian seasoning; saute until the onions are translucent, about 5 minutes.

Add the water/broth, bay leaves, and the ham hock (if using). Cover and bring to a rolling simmer for 10-20 minutes (longer if using the ham hock).

Remove the lid and add the ham and beans. (TIP: See more notes below for a thicker soup). Simmer, uncovered, for a minimum of 10 minutes more but up to 30+ minutes more, especially if you desire a thicker more flavorful soup.

Remove the Dutch oven from the heat and remove the ham hock and bay leaves. Add the spinach and apple cider vinegar to the soup; stir just until the spinach starts to wilt.

To store leftovers: Let soup cool to room temperature, then store in an airtight container in the fridge for up to 5 days.

Nutrition

• Serving Size: 1/8 of the recipe (1 1/4
• Calories: 368
• Total Fat: 9 g
• Saturated Fat: 3 g
• Cholesterol: 70 mg
• Sodium: 708 mg
• Total Carbohydrate: 38 g
• Dietary Fiber: 9 g
• Total Sugars: 4 g
• Protein: 34 g