March 3, 2010

Ham and Bean Soup

Posted in Soups at 8:40 pm by Sheila OConnell

I made up this recipe and experimented a few times until I got it the way I like it.  I like using canned beans because I don’t feel like planning ahead to soak dried beans overnight.  That’s too much of a commitment.


   One clove garlic, minced

   1 onion, chopped

   2 tbsp olive oil

   32 oz low sodium chicken broth

   2 cups peeled diced potatoes

   ½ can petite diced tomatoes

   2 cans white beans

   ¼ lb cooked ham, diced

   Baby spinach leaves, a couple of handfuls

   2 tbsp light cream


Drain liquid from tomatoes into blender. Add half a can of beans and puree.  (Or just mash beans with tomato juice in a bowl.) Saute garlic and onion in olive oil until soft. Add chicken broth, potatoes and half a can of tomatoes. Bring to boil, turn down heat and simmer until potatoes are soft.  Add ham, beans and bean puree and cook for about 10 minutes.  Add a couple of big handfuls of spinach and the light cream.  Simmer a few minutes until spinach wilts. 

You can change the proportions of this any way you want, throw in other vegetables, don’t use cream, etc., and  it will still be good.  You can usually find a thick slice of ham pre-packaged in the grocery store, or ask the deli counter for ¼ lb of ham sliced thick.

Posted by Mom


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