HAM AND BEAN SOUP

Ham and Bean Soup image

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 12

Number Of Ingredients 13

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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

Steps:

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.
Add white onion, green onions, carrots, celery, soup base and pepper. Cook 5 minutes, stirring frequently, until onion is tender.
Stir in reserved ham bone, the navy beans, cannellini beans, black-eyed peas and potatoes. Add enough water to cover. Heat to boiling; reduce heat to low. Cover; cook 45 minutes, stirring occasionally. Remove and discard ham bone. Stir in spinach just before serving.

Nutrition Facts : Calories 323, Carbohydrate 50 g, Fat 1, Fiber 11 g, Protein 21 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1068 mg