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Ham and Bean Soup
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Prep Time:
30 minutes
Total Time:
1 hour 15 minutes
Try this flavorful and comforting ham and cannellini bean soup recipe using Progresso® beans for a hearty and satisfying meal.
Ingredients:
  • 1 lb lean ham steaks, trimmed of fat
  • 2 tablespoons olive oil
  • 1 large white or sweet onion, chopped (1 cup)
  • 1 bunch green onions, chopped (about 1 cup)
  • 2 large carrots, chopped
  • 2 stalks celery, chopped
  • 1 tablespoon ham-flavored soup base (from a jar)
  • 1/2 teaspoon pepper
  • 2 cans (15 to 16 oz each) navy beans, drained, rinsed
  • 2 cans (15 oz each) Progresso™ cannellini beans, drained
  • 1 can (15 oz) black-eyed peas, drained
  • 4 large Yukon Gold potatoes (about 2 lb), peeled, cubed
  • 1 bag (6 oz) fresh baby spinach leaves
Instructions:
  • Chop ham into chunky pieces and set the bone aside. In a 6-quart Dutch oven, heat oil over medium-high heat. Sauté the chopped ham in the oil for 6 to 8 minutes until nicely browned, stirring occasionally.
  • Saute white onion, green onions, carrots, and celery along with soup base and pepper for 5 minutes, stirring often until the onion is soft.
  • Add the ham bone back into the pot along with navy beans, cannellini beans, black-eyed peas, and potatoes. Pour in enough water to cover all the ingredients. Bring to a boil, then simmer on low heat for 45 minutes, stirring occasionally. Remove and discard the ham bone, then add spinach right before serving.

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