Ham Sweet Potato and Spinach Soup - the perfect quick leftover soup recipe to enjoy after a baked ham dinner. This one does not skimp on colour, flavour or nutrition!
Course
Soup
Cuisine
North American
Prep Time15minutes
Cook Time30minutes
Total Time45minutes
Servings4or more servings.
AuthorBarry C. Parsons
Ingredients
2tbspolive oil
4clovesmined garlic
3large diced shallots
6cupsunsalted homemade vegetable stock( use salt-free or low sodium if using store bought stock)
2bay leaves
6sprigs fresh thyme( or 2 tsp whole dry thyme leaves)
2tspyellow curry powder(optional, I enjoy this soup with or without the curry)
1tspfreshly ground black pepper
1tspfreshly grated nutmeg
1½to 2 cups sweet potato, diced small (approximately)
½cupdry red lentils
1cupdiced sweet bell peppers
2½to 3 cups leftover diced baked ham
1cupchopped baby spinach leaves
Instructions
Add the olive oil, minced garlic and diced shallots a 3 or 4 quart pot or Dutch oven over medium heat.
Saute only until the shallots soften, then add the vegetable stock, bay leaves, thyme, curry powder, pepper and nutmeg.
Bring to a simmer and add the sweet potato and lentils.
Simmer over low heat until the sweet potatoes are almost fork tender and the lentils cooked.
Add the bell peppers and ham. Simmer for only about 5 or 6 minutes.
Remove from heat and ladle into serving bowls along with ¼ cup chopped baby spinach per bowl. Pouring the broth over the spinach to wilt it while preserving its color, making for a more colorful presentation.
Recipe Notes
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.