Ham and Bean Soup With Pic

[Roxy]

Ham-and-Bean Soup:

1 (16-oz.) lean ham steak

2 tablespoons olive oil

1 large onion, diced

1 bunch green onions, chopped

2 large carrots, diced

2 celery ribs, diced

1 tablespoon jarred ham-flavored soup base

1/2 teaspoon pepper

2 (15-oz.) cans navy beans, drained

2 (15-oz.) cans cannellini beans, drained

1 (15 1/2-oz.) can black-eyed peas, drained

4 large Yukon gold potatoes, peeled and diced (about 2 lb.)

1. Trim fat from ham steak; coarsely chop ham. Reserve bone.

2. Cook ham in hot oil in a Dutch oven over medium-high heat, stirring often, 6 to 8 minutes or until browned. Add diced onion, and next 5 ingredients, and sauté 5 minutes or until onion is tender.

3. Stir in reserved ham bone, navy beans, and next 3 ingredients; add water to cover. Bring to a boil; cover, reduce heat to low, and cook, stirring occasionally, 45 minutes. Remove and discard bone before serving.

Ham-and-Bean Soup With Fresh Spinach: Prepare recipe as directed, stirring in 1 (5-oz.) package fresh baby spinach, thoroughly washed, just before serving.