On the weekend, I was deciding what to make for lunch when I remembered that I still had a leftover ham bone in the freezer. I just also harvested the last batch of fresh thyme from my herb garden and so with these two ingredients and others that I found in my fridge and pantry, I decided to make this ham bone broth soup with spinach and bean. I first sauteed the carrots, garlic and onion in hot oil and then added the water, bay leaf, fresh thyme and ham bone. I added the whole sprigs of thyme with the tiny leaves and all. The leaves were so small, they gradually loosen during cooking and came off their own. After an hour of cooking, the beans, spinach and meat from the ham bone was added to the soup mixture. The soup turned out so tasty and flavorful. It was a satisfying meal on its own. Enjoy!
Ham Bone Broth Soup
- 2 tbsp vegetable oil
- 2 medium carrots diced
- 2 cloves garlic chopped
- 1 large onion chopped
- Salt and pepper to taste
- 10 cups water
- 2 bay leaf
- 2 tsp sprigs fresh thyme or ½ ground thyme
- 1 leftover ham bone
- 2 cans (398ml/14 fl oz) cannellini beans (white kidney beans) rinsed and drained
- 2 cups baby spinach
- Chopped fresh parsley for garnish
- In Dutch oven, heat oil over medium high heat. Add carrots, garlic and onion; cook, stirring often, for 5 minutes or until onion has softened. Season with salt and pepper.
- Add water, bay leaf, thyme and ham bone. Bring to a boil; skim off scums accumulated on the surface. Reduce heat to medium, cover and simmer for an hour.
- Add cannellini beans and simmer for 10 minutes. Remove ham bone and pull off meat from the bone. Return meat to the soup and discard the bone. Taste and season with salt and pepper, if needed.
- Stir in spinach, cover and remove from heat. Let stand for 5 minutes.
- Discard bay leaf and stems of thyme. Ladle the soup into bowls, garnish with fresh chopped parsley and serve.