Ham And Bean Soup Recipe

Ingredients

Instructions

1. In a Dutch oven over medium heat, heat the oil. Add the diced onion, celery, carrots, garlic, and Italian seasoning; saute until the onions are translucent, about 5 minutes.
2. Add the water/broth, bay leaves, and the ham hock (if using). Cover and bring to a rolling simmer for 10-20 minutes (longer if using the ham hock).
3. Remove the lid and add the ham and beans. (TIP: See more notes below for a thicker soup). Simmer, uncovered, for a minimum of 10 minutes more but up to 30+ minutes more, especially if you desire a thicker more flavorful soup.
4. Remove the Dutch oven from the heat and remove the ham hock and bay leaves. Add the spinach and apple cider vinegar to the soup; stir just until the spinach starts to wilt.
5. To store leftovers: Let soup cool to room temperature, then store in an airtight container in the fridge for up to 5 days.