Salami, Ham Steak, and Bean Soup with Greens recipe

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Ingredients

1 tablespoon olive oil
½ pound ham steak, cut into cubes
2 ribs celery, chopped
1 (4 ounce) package salami, cubed, or more to taste
1 small onion, chopped
4 cloves garlic, chopped
3 (15 ounce) cans navy beans, drained
1 (32 fluid ounce) container chicken stock
1 napa cabbage, halved lengthwise, then cut crosswise into 1/4 inch-thick strips
3 tablespoons ham stock (such as Goya Ham-Flavored Concentrate®)
1 dash hot sauce, or to taste
ground black pepper to taste
1 (16 ounce) bag fresh spinach, chopped
1 teaspoon dried savory, or to taste
salt to taste

Nutrition Info

327 calories
carbohydrate: 13.9 g
cholesterol: 59.7 mg
fat: 20.6 g
fiber: 5 g
protein: 23.9 g
saturatedFat: 6.4 g
servingSize: -
sodium: 2234.9 mg
sugar: 3.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large soup pot over medium heat. Add ham steak, celery, salami, onion, and garlic. Cook and stir until browned, about 5 minutes. Add beans, chicken stock, cabbage, and ham stock. Stir in hot sauce and black pepper. Bring to a boil, reduce heat, cover, and simmer until vegetables are tender, about 25 minutes. Uncover and cook to desired consistency, 5 to 10 minutes more. Add spinach and savory, season with salt.

Recipe Yield

4 servings

Recipe Note

On a recent trip to Paris I ordered the special at Le Cafe Marguerite. After sightseeing in the freezing rain, we needed something warm. I got a delicious dish of boiled ham, salami, potatoes, cabbage, and carrots. I love ham bean soup and make it quite a bit in the cold months. I dress up my normal recipe with salami and cabbage. I love adding turnip, potato, carrot and zucchini, too. This a great recipe to play with. The result is quite delicious. Enjoy.

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