Ham & Bean Soup 

Ham & Bean Soup 

I cooked a ham for Christmas and we had a ton leftover despite sending plates with friends. I love extra food until I’ve eaten the same thing for several days. With so much still in the fridge, I decided to make a ham and bean soup with the extras. It was delicious! If your ever have leftover ham, this is the way to go.


  • 1 tsp olive oil
  • 1/2 cup onion, diced
  • 2 cup ham, diced
  • 1 TB garlic, minced
  • 4 cups chicken broth
  • 3/4 cup lentils
  • 1 tsp oregano
  • 1 tsp crushed red pepper flakes
  • 1 (14 oz) can of great northern beans*
  • 2 cups course chopped fresh spinach leaves
  • salt and pepper, to taste


  1. Add olive oil and onion to a pot. Cook for 5 minutes or until onions start to become clear.
  2. Mix in all other ingredients except spinach and cook on high for 20 minutes or until the lentils and beans are cooked through.
  3. Add the spinach and cook for another 5-10 minutes.
  4. Serve warm.

*I used bagged beans instead of canned because I think there are less preservatives. If you do this, be sure to prep the beans ahead of time. They have to soak for at least an hour.


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