This soup is full of ham, potatoes, beans, and spinach. It's the perfect soup to make when it's time to use leftovers, because you could dump just about anything in here, and it would be good. The original recipe called for smoked sausage and kale. I used ham and spinach instead. I've really tried to like kale, but I just haven't seemed to acquire the tastebuds for it yet. I'm still willing to try it, though...maybe I just haven't had it the right way yet. Anyway, here's the recipe for this yummy, hearty soup. If fall hasn't fled your area, it would make a perfect dinner for those nights when you're snuggled up on the couch watching football! Enjoy!
Potato, Ham, and Spinach Soup
adapted from a recipe from the Louisville Courier-Journal
2 Tbs. olive oil
1/2 lb. ham
1 large onion, diced
6-8 large cloves garlic, minced
4 large potatoes, diced
1 large bunch spinach
2 quarts chicken stock (or a mixture of stock and water)
2 15oz. cans of white beans, drained and rinsed
salt and lots of black pepper
Heat olive oil in a wide, deep soup pot over medium heat. Add ham, chopping it into bite-sized pieces.
Add onion and garlic. Stir often, until softened, about 5-10 minutes.
Add diced potatoes. Wash and remove long stems from spinach. Cut into wide slivers. Add potatoes and spinach.
Add chicken stock and increase the heat to high. Bring the soup to a boil, then reduce heat to a simmer. Simmer for 20-25 minutes, or until the potoates are very soft. Use a potato masher to roughly mash the potatoes in order to thicken the broth. Add beans and heat through. Season with salt and pepper.