Our weather forecasters here in Colorado have definitely been in for a wild ride lately. Last week, and all through Labor Day weekend, the temeperatures were soaring in the high 90’s. Then the day after Labor Day – BOOM! Winter hit and we had snow. We literally had over a 60* temperature drop in less than 48 hours. We went from salad weather to soup weather overnight. Now all the snow is once again melted and it is supposed to get back into the 70’s today.
With our short, early burst of winter, I made a ham, bean and vegetable soup to help warm us up from the inside out. I used some leftover ham I had, lots of vegetables and butter beans. I served it with hot cheese bread and and a dry white wine and all was good.
Ham, Vegetable and Butter Bean Soup
1 1/2-2 lbs cooked ham, cubed
1 onion, medium dice
2 jalapeno peppers, diced fine
1 1/2-2 TBSP garlic
1 1/2 lbs tomatoes, diced
4 cups spinach, stems removed and chopped
1 1/2 cups diced squash, I mixed mine
8 cups chicken broth
2 cans butter beans, or cannellini beans, or other white beans of your choice
salt & pepper to taste
1 TBSP cinnamon
1 tsp nutmeg
2 tsp cumin
olive oil for cooking
Cook the peppers, squash, onions and garlic in the olive oil for about 5-7 minutes. Add the ham and the chicken broth. Bring to a boil, then reduce the heat to a simmer.
Add the tomatoes, beans and seasonings. Continue to cook for about 15 minutes. Then add the spinach. Continue to cook for about another 15-20 minutes, stirring occasionally.
The soup is now ready to enjoy. It is a simple, hearty, healthy soup that will help take the chill out of any day.
Stay safe and stay well Everyone. ‘Til next time.