Ham and Bean Soup is the ultimate way to give new life to your leftover holiday ham, and it's so delicious that you'll find yourself buying extra ham just to whip up this incredibly delicious meal!
HAM: In a large pot over medium-high heat, add 1 tbsp oil. Add ham, and sauté, until golden and slightly crispy. Transfer to a plate using a slotted spoon. Don't wipe out pot. If there is more than 2 tbsp grease, drain excess, if not add 2 tbsp oil.
VEGGIES: Add butter, onion, carrot, and garlic. Sauté for 4-6 minutes until vegetables are soft. Add seasonings and flour; continue to sauté for one more minute, stirring constantly.
BROTH and BEANS: Gradually pour in 1 cup broth, stirring constantly and scraping pot to release browned bits. Once thickened, gradually add the remaining 3 cups of broth. Add 1 can of drained beans and bay leaves. Bring to a boil, then reduce heat to a gentle simmer. Simmer, uncovered, for 10-15 minutes, stirring occasionally.
BLEND: Remove 2 cups of soup and blend until smooth. (See Note 3) Return the blended soup to the pot and mix.
FINISHINGSOUP: Add the remaining can of beans, spinach, ham, heavy cream, and milk. Simmer on medium heat for 3-5 minutes until spinach is wilted and soup is thickened. Remove bay leaves and discard. Taste and adjust seasonings until flavors sing!
SERVE: Enjoy immediately with crusty buttered bread, if desired.
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Notes
Note 1: Ham: Leftover holiday ham is perfect for this recipe, but if you're out, just pick up some smoked ham from the store!Note 2: Dairy: This mix creates a creamy yet lighter soup. For extra richness, opt for all heavy whipping cream.Note 3: Blending: Blend with caution to prevent burns or spills. Ensure the blender lid is secure for hot liquids. If there's no soup setting, cover with a towel and watch for steam.