Ham or Lamb Bean Soup
Any white bean, such as great Northern or navy, can be used in this soup.
- Total Time:
- Servings: 4
Source: Everyday Food, March/April 2003
- 1 tablespoon olive oil
- 1/2 red onion, chopped
- 3/4 teaspoon fresh rosemary, or 1/4 teaspoon dried
- 2 cups chicken stock, or reduced-sodium canned broth
- 2 cans (14 1/2 ounces each) white beans, drained and rinsed
- 1 cup canned chopped tomatoes
- Salt and pepper
- 3 cups lightly packed baby spinach, washed well and dried
- 2 cups leftover Bourbon-Glazed Ham, (or lamb, below) cut into 1/2-inch pieces
- 2 cups leftover Garlic-Roasted Leg of Lamb, (or ham, above) cut into 1/2-inch pieces
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.