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| Salami, Ham Steak, and Bean Soup with Greens |
"On a recent trip to Paris I ordered the special at Le Cafe Marguerite. After sightseeing in the freezing rain, we needed something warm. I got a delicious dish of boiled ham, salami, potatoes, cabbage, and carrots. I love ham bean soup and make it quite a bit in the cold months. I dress up my normal recipe with salami and cabbage. I love adding turnip, potato, carrot and zucchini, too. This a great recipe to play with. The result is quite delicious. Enjoy."
Ingredients :
- 1 tablespoon olive oil
- 1/2 pound ham steak, cut into cubes
- 2 ribs celery, chopped
- 1 (4 ounce) package salami, cubed, or more to taste
- 1 small onion, chopped
- 4 cloves garlic, chopped
- 3 (15 ounce) cans navy beans, drained
- 1 (32 fluid ounce) container chicken stock
- 1 napa cabbage, halved lengthwise, then cut crosswise into 1/4 inch-thick strips
- 3 tablespoons ham stock (such as Goya Ham-Flavored Concentrate®) (optional)
- 1 dash hot sauce, or to taste
- ground black pepper to taste
- 1 (16 ounce) bag fresh spinach, chopped
- 1 teaspoon dried savory, or to taste
- salt to taste
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 1H |
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- Heat oil in a large soup pot over medium heat. Add ham steak, celery, salami, onion, and garlic. Cook and stir until browned, about 5 minutes. Add beans, chicken stock, cabbage, and ham stock. Stir in hot sauce and black pepper. Bring to a boil, reduce heat, cover, and simmer until vegetables are tender, about 25 minutes. Uncover and cook to desired consistency, 5 to 10 minutes more. Add spinach and savory; season with salt.
Notes :
- Use any greens you like, fresh or frozen.
- Any white beans will do.
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