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Prep 30min
Total1hr15min
Servings12
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Ingredients
1
lb lean ham steaks, trimmed of fat
2
tablespoons olive oil
1
large white or sweet onion, chopped (1 cup)
1
bunch green onions, chopped (about 1 cup)
2
large carrots, chopped
2
stalks celery, chopped
1
tablespoon ham-flavored soup base (from a jar)
1/2
teaspoon pepper
2
cans (15 to 16 oz each) navy beans, drained, rinsed
2
cans (15 oz each) Progresso™ cannellini beans, drained
1
can (15 oz) black-eyed peas, drained
4
large Yukon Gold potatoes (about 2 lb), peeled, cubed
1
bag (6 oz) fresh baby spinach leaves
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Steps
1
Coarsely chop ham; reserve bone. In 6-quart Dutch oven, heat oil over medium-high heat. Cook chopped ham in oil 6 to 8 minutes, stirring occasionally, until browned.
2
Add white onion, green onions, carrots, celery, soup base and pepper. Cook 5 minutes, stirring frequently, until onion is tender.
3
Stir in reserved ham bone, the navy beans, cannellini beans, black-eyed peas and potatoes. Add enough water to cover. Heat to boiling; reduce heat to low. Cover; cook 45 minutes, stirring occasionally. Remove and discard ham bone. Stir in spinach just before serving.
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