Ham and Bean Soup with Spinach and Italian Seasoning Recipe
Introduction
Ham and bean soup is a comforting, hearty dish that’s perfect for chilly days. Packed with tender ham, creamy beans, and fresh vegetables, it offers a delightful blend of flavors and textures in every bowl.
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, diced (~2 cups)
- 3 stalks celery, diced (~1 cup)
- 3 medium-large carrots, diced (~1 ½ cups)
- 3 garlic cloves, minced (1 tablespoon)
- 1 tablespoon Italian seasoning
- 2 quarts (8 cups) water (or 1 quart water + 1 quart chicken broth)
- 2 bay leaves
- 1 ham hock/ham bone (optional)
- 20-24 ounces (about 4 cups) chopped or pulled cooked ham pieces
- 3 15-ounce cans Great Northern beans, drained and rinsed
- 5 ounces fresh baby spinach leaves (may use chopped kale)
- 1 tablespoon apple cider vinegar
Instructions
- Step 1: In a Dutch oven over medium heat, heat the olive oil. Add the diced onion, celery, carrots, garlic, and Italian seasoning; sauté until the onions are translucent, about 5 minutes.
- Step 2: Add the water or broth, bay leaves, and ham hock if using. Cover and bring to a rolling simmer for 10-20 minutes (longer if using the ham hock).
- Step 3: Remove the lid and add the chopped ham and drained beans. Simmer uncovered for at least 10 minutes more, or up to 30+ minutes for a thicker, more flavorful soup.
- Step 4: Remove the Dutch oven from heat. Take out the ham hock and bay leaves. Stir in the spinach and apple cider vinegar just until the spinach begins to wilt.
Tips & Variations
- For a thicker soup, simmer uncovered longer to reduce the liquid or mash some beans against the side of the pot and stir in.
- Substitute kale for spinach if preferred; add it a few minutes earlier as it takes longer to wilt.
- If you don’t have a ham hock, extra chopped ham and broth make a great base. You can also add a smoked sausage for more depth.
Storage
Let the soup cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 5 days. Reheat gently on the stove or in the microwave until warmed through. The flavors often deepen after a day or two.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other beans instead of Great Northern beans?
Yes, cannellini or navy beans are excellent substitutes as they have a similar creamy texture and mild flavor that blends well in this soup.
What if I don’t have a Dutch oven?
You can use a heavy-bottomed pot or a large saucepan with a lid. Just make sure it’s large enough to hold all the ingredients and allows simmering without boiling over.
PrintHam and Bean Soup with Spinach and Italian Seasoning Recipe
This hearty Ham and Bean Soup is a comforting, savory dish featuring tender ham, nutrient-packed Great Northern beans, and fresh vegetables simmered to perfection. It’s a delicious and warming meal perfect for chilly days or whenever you need a satisfying bowl of soup.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Vegetables and Aromatics
- 1 large yellow onion, diced (about 2 cups)
- 3 stalks celery, diced (about 1 cup)
- 3 medium-large carrots, diced (about 1 ½ cups)
- 3 garlic cloves, minced (1 tablespoon)
- 5 ounces fresh baby spinach leaves (may substitute with chopped kale)
Liquids and Seasonings
- 1 tablespoon olive oil
- 1 tablespoon Italian seasoning
- 2 quarts (8 cups) water (or 1 quart water + 1 quart chicken broth for richer flavor)
- 2 bay leaves
- 1 tablespoon apple cider vinegar
Protein and Beans
- 1 ham hock/ham bone (optional – see notes)
- 20–24 ounces (about 4 cups) chopped or pulled cooked ham pieces
- 3 15-ounce cans Great Northern beans, drained and rinsed
Instructions
- Sauté Aromatics: In a Dutch oven over medium heat, heat the olive oil. Add diced onion, celery, carrots, garlic, and Italian seasoning. Sauté the mixture until the onions become translucent and vegetables soften, approximately 5 minutes.
- Add Liquids and Ham Hock: Pour in the water or broth along with bay leaves and the ham hock if using. Cover the pot and bring the soup to a rolling simmer. Let it simmer gently for 10 to 20 minutes, or longer if using the ham hock to impart more flavor.
- Add Ham and Beans: Remove the lid and stir in the chopped or pulled ham and drained Great Northern beans. Continue simmering uncovered for at least 10 minutes, but up to 30 minutes or more, depending on your desired soup thickness and flavor intensity.
- Finish and Serve: Take the Dutch oven off the heat. Remove the ham hock and bay leaves. Stir in the fresh spinach and apple cider vinegar, mixing just until the spinach starts to wilt. Serve the soup warm.
- Storage: Allow leftover soup to cool to room temperature, then transfer it to an airtight container. Refrigerate for up to 5 days for best quality and flavor preservation.
Notes
- The ham hock is optional but adds deep, smoky flavor to the broth; if not available, increasing the ham pieces slightly can compensate.
- For a thicker soup, simmer uncovered longer to reduce the liquid concentration.
- Substitute kale or other greens in place of spinach if desired.
- This soup freezes well; store in freezer-safe containers for up to 3 months.
- Use low-sodium broth and rinse canned beans thoroughly to control the salt content.
Keywords: Ham and Bean Soup, Hearty Soup, Comfort Food, Great Northern Beans, Ham Hock Soup, Stovetop Soup
