- 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
- 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.
10/17/2019
recipepes.com
salami, ham steak, and bean soup with greens, recipe
PT15M
PT1H
5
455 calories
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