Ham Bean And Spinach Soup Recipes

SPINACH BEAN SOUP

Steps:

• In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, tomato puree, broth, oregano, sugar, salt and pepper. Bring to a boil. , Reduce heat; cover and simmer for 20 minutes. Add the spinach, beans, cooked pasta and hot pepper sauce, heat through. Sprinkle with cheese.

HAM, BEAN AND SPINACH SOUP

Steps:

• Brush very large non-stick saucepan with oil, saute ham, onions, carrots and sage over medium heat for about 5 minutes or until veggies are mostly cooked.
• Add beans, chicken stock and water; bring to a boil.
• Simmer for about 5 minutes.
• Stir in spinach and cook for another 2 to 5 minutes until spinach is cooked through.

HAM AND BEAN SOUP WITH SPINACH

Steps:

• In a medium stock pot, saute ham in oil and butter until lightly browned, about 5 minutes, add onion, celery, carrots and garlic over medium heat, until vegetables are softened, not brown.
• Add chicken broth and seasonings; simmer 15-20 minutes.
• Stir in cannellini beans, spinach and parsley.
• Cook briefly just until spinach wilts, about 2-4 minutes.
• Remove from heat.
• In a small bowl, combine eggs and Parmesan with a whisk, I like to temper the egg/cheese mixture by adding 2 Tablesppons of the hot liquid from the soup, to the egg/cheese and stir quickly after each addition, then add egg mixture into the soup and stir until smooth.
• Salt and pepper to taste.

BASIC HAM AND BEAN SOUP

Steps:

• Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes.
• After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes.
• Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with ground white pepper to taste.

WHITE BEAN AND SPINACH SOUP

Steps:

• Place white beans into a large container and cover with water; let soak 8 hours to overnight.
• Drain beans, reserving 2 cups soaking water.
• Heat oil in a large pot over medium heat. Add onion and carrots; cook and stir until tender, about 6 minutes. Stir in spinach; cook until wilted, about 2 minutes. Add beans, reserved soaking water, broth, garlic, and bay leaf. Simmer, covered, until beans are tender, about 1 hour.
• Discard bay leaf. Pour half the soup into a blender. Cover and hold lid down with a potholder; puree until smooth. Stir pureed soup back into the pot. Season with parsley, salt, and black pepper.

HAM, WHITE BEAN AND TOMATO SOUP

Steps:

• Cook bacon in a large skillet over medium heat until just crisp, turning several times, about 4 minutes; remove bacon, crumble and set aside.
• Add onion and celery to skillet; cook until softened, about 5 minutes; stir in garlic, cook 1 minute; stir in spinach, cook until wilted, about 2 minutes.
• Season with red pepper flakes, allspice, salt and black pepper; add chicken broth, tomatoes, beans, ham, sage, thyme and parsley; cook until flavors blend about 20 minutes.

HAM OR LAMB BEAN SOUP

Steps:

• In a medium saucepan, heat oil over medium heat just until glistening. Add onion and rosemary, and cook until onion is soft and translucent, about 5 minutes.
• Add chicken stock, 2 cups of water, beans, and tomatoes; bring to a boil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Reduce heat, and simmer, skimming occasionally, until the soup has thickened slightly, about 20 minutes.
• Stir spinach into the soup, and cook just until it wilts, about 1 minute. Divide the chopped ham or lamb among four bowls, and ladle the hot soup on top.