Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Ham or Lamb Bean Soup 3.5 (30) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email 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. Rate it Print