Ham 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
Scale
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
