Every once in a while, the perfect idea comes together. I had some leftover turkey ham that I needed to use, as well as some near-wilted fresh spinach. I decided to pull together a soup, adding, onions, garlic, white beans, tomatoes, and dried herbs. In addition to the savings from incorporating the leftover meat, I stretched my dollar even farther by using dried beans. The result is a hearty, filling soup full of flavor and goodness.
As a side note, I’m cutting back on added sugar. The sweetness of the sautéed onions pulled double duty in this soup by adding oniony flavor and just the right amount of sweetness to balance the acidic tomatoes. Like I said, every once in a while, it just comes together.
Turkey Ham, Tomato, and White Bean Soup
1 bag dried navy beans
1 tablespoon olive oil
2 cups turkey ham, chopped
1 medium onion, finely chopped
3 cloves garlic, minced
1 can diced tomatoes
1 can tomato paste
3 cups water
3 cups chicken stock
½ teaspoon dried thyme
½ teaspoon dried oregano
1 bay leaf
1 ½ teaspoons salt
½ teaspoon fresh cracked black pepper
1 bag fresh spinach, rough chopped (about 10 oz.)
Prepare dried beans according to quick soak method.
Saute diced turkey ham and onion in olive oil in large skillet for medium-high heat for about 10 minutes. Add garlic and cook for 1 additional minute. Set aside.
Pour prepared beans into large stock pot. Add tomatoes, tomato paste, water, stock, herbs and seasonings. Bring to boil. Cover, reduce heat, and simmer for 1 hour, stirring occasionally. Stir in ham/onion mixture and simmer 20 minutes. Add spinach and cook for additional 5-10 minutes or so until spinach is tender. Adjust seasoning.
