Ham and Bean Soup

Name: Ham and Bean Soup
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Cuisine: Global
Ingredients: 170 grams bag fresh baby spinach leaves; 425 grams can black-eyed peas, drained; 850 grams cans each) Progresso® cannellini beans, drained; 850 grams cans each) navy beans, drained, rinsed; 2 larges carrots, chopped; 2 stalks celery, chopped; 237 milliliters bunch green onions, chopped (about; 1 Tbsp ham-flavored soup base (from a jar); 454 grams lean ham steaks, trimmed of fat; 2 Tbsps olive oil; 1 teaspoons pepper; 907 grams large Yukon Gold potatoes (about , peeled, cubed

You can never have too many main course recipes, so give Ham and Bean Soup a try. Watching your figure? This gluten free and dairy free recipe has 332 calories, 24g of protein, and 5g of fat per serving. This recipe serves 12. This recipe covers 31% of your daily requirements of vitamins and minerals. It is perfect for Autumn. If you have baby spinach leaves, navy beans, yukon gold potatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.

Instructions

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.

Ingredients you will need

Bone