I did it! I used every last scrap of that darn leftover ham, even the bone! I made a soup inspired by a Ham and Red Bean Soup created by Alta of Tasty Eats at Home. The only difference is, well.... Okay, the only ingredient I had on hand was leftover ham. I improvised the rest! :-) You know... the usual! This soup was surprisingly good. (this coming from someone who doesn't particularly like ham). Hearty and filling, this is a sure fire "Man Meal". Enjoy and keep warm!
Ham Bone Soup
- 1/2 pound dried Great Northern Beans, soaked overnight then drained
- 1 tablespoon Extra Virgin Olive Oil
- 1/2 White Onion, diced
- 3 Carrots, chopped
- 3 cloves Garlic, minced
- 1/2 teaspoon Thyme
- 1/2 teaspoon Sage
- 1/2 teaspoon Fennel
- 1/4 teaspoon Cumin
- 1 Bay Leaf
- 1/4 teaspoon Herbamare
- Freshly Ground Black Pepper
- 8-10 cups Water
- 1 Ham Bone
- 2 cups Cooked Ham, chopped
- 1 teaspoon Chile Powder
- 10 oz. frozen Chopped Spinach, thawed and drained
Heat oil in a large stock pot.
Saute onion, carrots until soft.
Add garlic and saute about 15 seconds.
Place soaked and drained beans, spices, and ham bone in the pot.
Cover with water (about 8-10 cups).
Bring to a bubble, reduce heat to a simmer, cover partially with a lid, and allow to simmer about 1 hour.
After 1 hour, add the cooked, diced ham, spinach, and the chile powder.
Continue simmering, partially covered 1 1/2 to 2 hours, until beans reach desired tenderness.