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Ham Sweet Potato and Spinach Soup

Ham Sweet Potato and Spinach Soup

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 Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 or more servings.
Author Barry C. Parsons


  • 2 tbsp olive oil
  • 4 cloves mined garlic
  • 3 large diced shallots
  • 6 cups unsalted homemade vegetable stock ( use salt-free or 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
  • to 2 cups sweet potato , diced small (approximately)
  • ½ cup dry red lentils
  • 1 cup diced sweet bell peppers
  • to 3 cups leftover diced baked ham
  • 1 cup chopped baby spinach leaves


  1. Add the olive oil, minced garlic and diced shallots a 3 or 4 quart pot or Dutch oven over medium heat.
  2. Saute only until the shallots soften, then add the vegetable stock, bay leaves, thyme, curry powder, pepper and nutmeg.
  3. Bring to a simmer and add the sweet potato and lentils.
  4. Simmer over low heat until the sweet potatoes are almost fork tender and the lentils cooked.
  5. Add the bell peppers and ham. Simmer for only about 5 or 6 minutes.
  6. 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.