Ham or Lamb Bean Soup

Name: Ham or Lamb Bean Soup
Prep time: 20 min
Total time: 45 min
Ingredients: 1 tablespoon olive oil; 0.5 red onion, chopped; 0.75 teaspoon fresh rosemary, or ¼ teaspoon dried; 2 cups chicken stock, or reduced-sodium canned broth; 2 cans (14 ½ 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 ½-inch pieces; 2 cups leftover Garlic-Roasted Leg of Lamb , (or ham, above) cut into ½-inch pieces

3.5

(30)

2 Reviews

By

Martha Stewart Editors

Updated on September 28, 2016

Prep Time:

20 mins

Total Time:

45 mins

Servings:

4

Any white bean, such as great Northern or navy, can be used in this soup.

Ingredients

1 tablespoon olive oil
½ red onion, chopped
¾ teaspoon fresh rosemary, or ¼ teaspoon dried
2 cups chicken stock, or reduced-sodium canned broth
2 cans (14 ½ 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 ½-inch pieces
2 cups leftover Garlic-Roasted Leg of Lamb, (or ham, above) cut into ½-inch pieces

Directions

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.