Veggie Ham and Bean soup

Serves: 6 bowls Total Time: 2 hours​

This hearty bean soup is a great crowed pleaser with no shortage of people asking for seconds.

Ingredients

- 1 hams steak chopped (keep the bone) - 1 yellow bell pepper diced

- 1 onion diced - 2 celery stalks diced

- 2 large carrots diced                                         - 1 Tbsp. olive oil

- 2 cloves garlic minced                                     - 1 (14oz.)can Stewed Tomatoes

- 1 (32oz.)carton Vegetable broth                  - 1 (15.5oz.)can Red Kidney Beans

- 1 (15.5oz.)can Great Norther Beans           - 1 cup frozen chopped spinach

- 1 bay leaf                                                                - 2 cups fusilli corti bucati pasta

- ¼ tsp. red pepper flakes                                 - 1 tsp galic powder

- 1 tsp onion powder                                          - Salt and pepper to taste

- 2 tsp ittalian herb seasoning

Preparation

1. In a large stock pot or crockpot sauté your ham, onion, peppers, carrots, and celery together in olive oil till onions are translucent. add garlic and sauté for 30seconds.

2. Reduce heat add in tomatoes, veggie broth, and drained beans, spinach, bay leaf, and red pepper flakes. let simmer for at least an hour.

3. When ready to serve remove bone and bay leaf. Add noodles and cook for 10 minutes. and season to taste with salt and pepper.

4. You are ready to serve. Will keep in the fridge for 3 days in a sealed container.

notes

Best served with crusty bread or toasted garlic naan