Ham And Bean Soup With Spinach Recipes

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BASIC HAM AND BEAN SOUP



Basic Ham and Bean Soup image

Hearty ham and bean soup. Easy to make and a great way to use a leftover ham bone. This soup also has lots of mixed vegetables.

Provided by J. A. McConville

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 3h

Yield 9

Number Of Ingredients 12

1 pound dry great Northern beans
8 cups water
½ teaspoon salt
1 ham hock
1 cup chopped carrots
½ stalk celery, chopped
1 cup chopped onion
1 teaspoon minced garlic
1 teaspoon mustard powder
2 bay leaves
2 cups chopped ham
½ teaspoon ground white pepper

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.

Nutrition Facts : Calories 256.9 calories, Carbohydrate 29 g, Cholesterol 30 mg, Fat 8 g, Fiber 9 g, Protein 18.1 g, SaturatedFat 2.7 g, Sodium 771.4 mg, Sugar 1.5 g

SPINACH AND WHITE BEAN SOUP



Spinach and White Bean Soup image

For me, soup is love, comfort, happiness and memories. With all its veggies and beans, this one appeals to my kitchen-sink style of cooking. -Annette Palermo, Beach Haven Park, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 8

2 teaspoons olive oil
3 garlic cloves, minced
3 cans (15 ounces each) cannellini beans, rinsed and drained, divided
1/4 teaspoon pepper
1 carton (32 ounces) vegetable or reduced-sodium chicken broth
4 cups chopped fresh spinach (about 3 ounces)
1/4 cup thinly sliced fresh basil
Shredded Parmesan cheese, optional

Steps:

  • In a large saucepan, heat oil over medium heat. Add garlic; cook and stir until tender, 30-45 seconds. Stir in 2 cans of beans, pepper and broth., Puree mixture using an immersion blender. Or puree in a blender and return to pan. Stir in remaining can of beans; bring to a boil. Reduce heat; simmer, covered, 15 minutes, stirring occasionally., Stir in spinach and basil; cook, uncovered, until spinach is wilted, 2-4 minutes. If desired, serve with cheese.

Nutrition Facts : Calories 192 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 886mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 9g fiber), Protein 9g protein.

SPINACH BEAN SOUP



Spinach Bean Soup image

"This easy soup is so good, I had to send you the recipe to share it with as many people as possible," jots Melissa Griffin from Lansing, Michigan. Chock-full of pasta, beans and spinach, it makes a fresh-tasting and satisfying first course or a light meal in itself.

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 5 servings.

Number Of Ingredients 15

1/2 cup chopped onion
1 tablespoon olive oil
3 garlic cloves, minced
2 cups water
1 can (15 ounces) tomato puree
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
1 teaspoon dried oregano
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
5 cups packed torn fresh spinach
1 can (16 ounces) navy beans, rinsed and drained
1-1/2 cups cooked small tube pasta or other small pasta
1/2 to 1 teaspoon hot pepper sauce
8 teaspoons shredded Parmesan cheese

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.

Nutrition Facts : Calories 243 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 940mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 7g fiber), Protein 13g protein. Diabetic Exchanges

HAM AND BEAN SOUP WITH SPINACH



Ham and Bean Soup With Spinach image

This is a soup that I made recently. My husband really enjoyed it and I believe I will be making this a lot this winter. He had no idea that I used spinach and was very suprised when I told him. He hates spinach but loves this soup!

Provided by Judy-Jude

Categories     < 60 Mins

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 cup ham, diced
1/4 cup onion, diced
1/4 cup celery, diced
1/4 cup carrot, diced
1 tablespoon garlic, minced
1/2 tablespoon butter
1/2 tablespoon olive oil
2 (14 1/2 ounce) cans chicken broth
1 teaspoon oregano
1 teaspoon crushed red pepper flakes (optional)
1 (14 ounce) can white cannellini beans, drained and rinsed
2 cups course chopped fresh spinach leaves
1 tablespoon chopped fresh parsley
2 eggs, beaten
1/2 cup fresh parmesan cheese, grated
salt and pepper

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.

Nutrition Facts : Calories 302.9, Fat 13.1, SaturatedFat 5.3, Cholesterol 126, Sodium 1764, Carbohydrate 19.2, Fiber 6.2, Sugar 3.7, Protein 26.2

3 DAY HAM BONE BEAN SOUP



3 Day Ham Bone Bean Soup image

My husband absolutely loves this soup and I make it every time we have a ham. I personally love the spinach in the soup! YUM!

Provided by Joyce Thompson

Categories     Bean Soups

Number Of Ingredients 26

DAY 1 INGREDIENTS:
1 lb dry navy beans
1 1/2 lb meaty ham bone
1/2 tsp salt
10 whole black peppercorns
1 Tbsp thyme
1 Tbsp parsley
1 Tbsp dill weed
1 bay leaf
1 med. onion, cut into chunks
1 stalk celery
DAY 3 INGREDIENTS:
beans and broth from day 1
2 c leftover ham, cubed
1-2 c cups leftover ham from boiling off the bone
1 whole clove
1 Tbsp worchestershire sauce
1/2 c sliced onion
1/2 c chunked onion
3 oz container of sliced mushrooms
1 c fresh spinach chopped
1 stalk chopped celery
1/2 c chopped carrots
Few sprig(s) fresh thyme or a few pinches dried
1 tsp kosher salt
1 tsp smoked paprika (do not omit)

Steps:

  • 1. Day 1 Directions: ~Cover ham bone with approximately 2 quarts of water and bring to a boil.
  • 2. ~Add salt, peppercorns, thyme, parsley, dill weed, bay leaf, celery and onion.
  • 3. ~Simmer for about 3 hours.
  • 4. ~Remove ham bone (reserve any ham for the soup later) and strain the broth. Refrigerate overnight.
  • 5. ~Cover dry beans with 8 cups water, let sit overnight.
  • 6. Day 2 Directions:
  • 7. ~Skim fat from broth.
  • 8. ~Add beans to broth, discard bean water.
  • 9. ~Refrigerate overnight.
  • 10. Day 3 Directions: ~Place broth and beans, chunked onion, clove and salt in slow cooker pot, bring to boil on stove. Move pot to slow cooker base. (If your slow cooker is not metal like mine use a 10 cup or more dutch oven to use on stove and then transfer to slow cooker).
  • 11. ~In a 12 inch fry pan, saute ham from bone with 1/2-1 cup broth, sliced onion, mushrooms, celery, spinach and worchesteshire sauce.
  • 12. ~Once broth is reduced put contents of fry pan into slow cooker.
  • 13. ~Set heat to low and simmer for 3 hours.
  • 14. ~Add 1/2 teaspoon smoked paprika, simmer for additional 15 minutes.
  • 15. Take 3 cups of the soup and place in the blender (leave the plug in the lid off to let steam escape and cover with a paper towel to avoid splashes while you blend). Blend until completely smooth. You could also use an immersion blender in place of a blender if you have one. Return to slow cooker.
  • 16. ~Simmer for additional 15 minutes
  • 17. ~Ladle into bowls and serve.

SPINACH AND WHITE BEAN SOUP



Spinach and White Bean Soup image

I came up with this recipe while doing a detox. I needed something healthy and vitamin packed, gluten free, soy free, and dairy free, and I hadn't been happy with the recipes I'd tried. This one was a winner! This recipe freezes well and can be reheated.

Provided by jenn

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 47m

Yield 2

Number Of Ingredients 12

3 cups baby spinach
½ cup chopped carrot
3 tablespoons olive oil
1 shallot, finely chopped
3 cloves garlic, minced
2 cups chicken stock
1 (15 ounce) can white beans, drained
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons lemon juice

Steps:

  • Combine baby spinach and carrot in a food processor; pulse until finely chopped.
  • Heat oil in a large pot over medium heat. Cook and stir shallot and garlic in the hot oil until fragrant, 2 to 3 minutes. Stir in spinach and carrot mixture, chicken stock, white beans, oregano, thyme, salt, and pepper. Bring to a boil, stirring occasionally. Reduce heat and simmer until flavors combine, about 20 minutes.
  • Remove soup from heat and stir in lemon juice. Puree with an immersion blender until smooth.

Nutrition Facts : Calories 487.9 calories, Carbohydrate 58.7 g, Cholesterol 0.7 mg, Fat 21.9 g, Fiber 13 g, Protein 18.7 g, SaturatedFat 3.2 g, Sodium 1340 mg, Sugar 4.1 g

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