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Navy Bean Soup With Ham and Spinach

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Navy Bean Soup With Ham

Navy Bean Soup With Ham

Diana Rattray
This bean soup is hearty and nutritious, and it's quick to prepare and cook. Serve this bean soup with cornbread for a delicious meal.

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Ingredients:

  • 1 large onion, chopped
  • 8 ounces ham, diced
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 3 cups chicken broth
  • 1 can (14.5 ounces) tomatoes, chopped
  • 1 can (14.5 ounces) stewed tomatoes, broken up
  • 2 cans (15 ounces each) navy beans or other white beans, drained and rinsed
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon dried leaf basil
  • 1/2 teaspoon dried Italian seasonings or oregano
  • 6 to 8 ounces spinach or baby spinach, coarsely chopped
  • salt and pepper, to taste

Preparation:

In a large saucepan over medium heat, saute the onion and ham in the olive oil. When onion is softened, add the garlic and saute, stirring, for 1 minute longer. Add chicken broth, tomatoes, stewed tomatoes, drained beans, parsley, basil, and oregano. Bring to a boil; reduce heat to low and simmer for 5 minutes. Add the spinach and cook for about 1 minute longer. Taste and add salt and pepper, as needed.
Makes 8 servings.

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Navy Bean Soup
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