Ham-and-Bean Soup With Fresh Spinach

Ingredients

• 5 oz baby spinach fresh washed
• 1 tablespoon soup base jarred ham-flavored
• 15.5 oz black-eyed peas drained canned
• 30 oz .5 can cannellini beans drained canned
• 30 oz navy beans drained canned
• 2 large carrots diced
• 2 rib celery diced
• 1 bunch green onions chopped
• 16 oz ham steak lean
• 2 tablespoons olive oil 
• 1 large onion diced
• 0.5 teaspoon pepper 
• 8 servings garnish: fall potato leaves 
• 2 lb yukon gold potatoes diced peeled

Equipment

• dutch oven

Directions

1. Trim fat from ham steak; coarsely chop ham. Reserve bone.
2. Cook ham in hot oil in a Dutch oven over medium-high heat, stirring often, 6 to 8 minutes or until browned.
3. Add diced onion, and next 5 ingredients, and saut 5 minutes or until onion is tender.
4. Stir in reserved ham bone, navy beans, and next 3 ingredients; add water to cover. Bring to a boil; cover, reduce heat to low, and cook, stirring occasionally, 45 minutes.
5. Remove and discard bone before serving. Stir in spinach just before serving.
6. Garnish, if desired.