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