Ham Sweet Potato and Spinach Soup

Ham Sweet Potato and Spinach Soup

A big steaming bowl of this healthy, colorful soup is a meal in itself and comes together rather quickly rater than being a slow simmered soup. To keep this one as healthy as possible I've used some low sodium low fat ham that I hand trimmed. If you want to cut the fat even further or just don't eat pork, this recipe is also very good using lightly sauteed diced chicken breast or even leftover grilled or roasted chicken or turkey which makes it quite versatile soup recipe. If using meats other than ham, you will have to adjust the seasoning and add salt to taste. Even though the ham is a reduced salt variety in this recipe I still never use salt when making it. I like to add the spinach at the last minute to preserve its color and flavor. I simply roll up several baby spinach leaves per bowl and cut them in strips. I then sprinkle them in the individual soup bowls before adding the final addition of broth to wilt the spinach for a very pretty presentation.

To a 3 or 4 quart pot add:

• 2 tbsp olive oil
• 4 cloves mined garlic
• 3 large diced shallots

Saute only until the shallots soften, then add:

• 4 cups unsalted homemade vegetable stock ( use salt-free if low sodium if using store bought stock)
• 2 bay leaves
• 6 sprigs fresh thyme ( or 2 tsp whole dry thyme leaves)
• 2 tsp yellow curry powder (optional, I enjoy this soup with or without the curry)
• 1 tsp freshly ground black pepper
• 1 tsp freshly grated nutmeg
• salt to season (if not using ham)

Bring to a simmer and add:

• 1 1/2 to 2 cups sweet potato, diced small (approximately)
• 1/2 cup dry red lentils

Simmer over low heat until the sweet potatoes are almost fork tender and the lentils cooked.

I sometimes roast the diced sweet potato after tossing it in a little olive oil and seasoning with salt and pepper. This adds a little roasted flavor and helps keep the sweet potato from falling apart. When doing this I add it at the end with the peppers.

Add:

• 1 cup diced sweet bell peppers 
• 2 1/2 to 3 cups leftover diced ham

Simmer for only about 5 or 6 minutes, Remove from heat and ladle into serving bowls along with

• 1/4 cup chopped baby spinach per bowl

Pouring the broth over the spinach to wilt it while preserving its color.

Ham Sweet Potato and Spinach Soup

A big steaming bowl of this healthy, colorful soup is a meal in itself and comes together rather quickly rater than being a slow simmered soup. To keep this one as healthy as possible I've used some low sodium low fat ham that I hand trimmed. If you want to cut the fat even further or just don't eat pork, this recipe is also very good using lightly sauteed diced chicken breast or even leftover grilled or roasted chicken or turkey which makes it quite versatile soup recipe. If using meats other than ham, you will have to adjust the seasoning and add salt to taste. Even though the ham is a reduced salt variety in this recipe I still never use salt when making it. I like to add the spinach at the last minute to preserve its color and flavor. I simply roll up several baby spinach leaves per bowl and cut them in strips. I then sprinkle them in the individual soup bowls before adding the final addition of broth to wilt the spinach for a very pretty presentation.

To a 3 or 4 quart pot add:

• 2 tbsp olive oil
• 4 cloves mined garlic
• 3 large diced shallots

Saute only until the shallots soften, then add:

• 4 cups unsalted homemade vegetable stock ( use salt-free if low sodium if using store bought stock)
• 2 bay leaves
• 6 sprigs fresh thyme ( or 2 tsp whole dry thyme leaves)
• 2 tsp yellow curry powder (optional, I enjoy this soup with or without the curry)
• 1 tsp freshly ground black pepper
• 1 tsp freshly grated nutmeg
• salt to season (if not using ham)

Bring to a simmer and add:

• 1 1/2 to 2 cups sweet potato, diced small (approximately)
• 1/2 cup dry red lentils

Simmer over low heat until the sweet potatoes are almost fork tender and the lentils cooked.

I sometimes roast the diced sweet potato after tossing it in a little olive oil and seasoning with salt and pepper. This adds a little roasted flavor and helps keep the sweet potato from falling apart. When doing this I add it at the end with the peppers.

Add:

• 1 cup diced sweet bell peppers 
• 2 1/2 to 3 cups leftover diced ham

Simmer for only about 5 or 6 minutes, Remove from heat and ladle into serving bowls along with

• 1/4 cup chopped baby spinach per bowl

Pouring the broth over the spinach to wilt it while preserving its color.