Ham and Bean Soup

Ingredients

• 1 lb ham steak lean trimmed of fat
• 2 tablespoons olive oil 
• 1 cup spring onion chopped
• 2 large carrots chopped
• 2 stalks celery chopped
• 1 tablespoon beef base (from a jar)
• 0.5 teaspoon pepper 
• 30 oz navy beans rinsed drained canned
• 30 oz cannellini beans drained canned
• 15 oz blackeyed peas drained canned
• 2 lb yukon gold potatoes cubed peeled
• 6 oz baby spinach fresh

Equipment

• dutch oven

Directions

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.
4. Add enough water to cover.
5. Heat to boiling; reduce heat to low. Cover; cook 45 minutes, stirring occasionally.
6. Remove and discard ham bone. Stir in spinach just before serving.