Ham and Sweet Potato Soup
- 2 lbs. fully cooked ham (leftovers from a spiral ham works great)
- 8 cups water
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
- 1 medium sweet potato, peeled and cubed in 1-inch pieces
- 1-15.5 ounces can black beans, rinsed and drained
- Salt and pepper
- 2 cups fresh baby spinach leaves
- Place ham in a large soup pot and add 8 cups of water to make stock. Bring the water to boil and then to a low simmer for 2 hours. Turn the heat off and place a lid on the pot. Allow the stock to rest overnight.
- The next morning, remove any top layer of fat. Remove the ham from the stock and chop and shred the meat in 1/2-inch pieces. Transfer the ham back to the pot.
- Heat the stock pot on medium-high heat.
- While the pot is heating, heat the oil on medium heat in a frying pan. Sauté onion and garlic for 5 minutes until the onions are soft and translucent. Season with thyme, salt, and pepper.
- Add the onions mixture, sweet potato, and black beans to the stock pot.
- Allow the soup to come to a boil and reduce to a simmer. Cook the soup for 20 minutes until the sweet potatoes are fork tender.
- Season with additional salt and pepper if necessary.
- Turn off the heat and stir in the spinach leaves. Stir the soup with a long wooden spoon for 10 seconds until the spinach is wilted.
- Serve immediately.
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