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Ingredients

1 tablespoon olive oil ½ pound ham steak, cut into cubes 2 ribs celery, chopped 1 (4 ounce) package salami, cubed, or more to taste 1 small onion, chopped 4 cloves garlic, chopped 3 (15 ounce) cans navy beans, drained 1 (32 fluid ounce) container chicken stock 1 napa cabbage, halved lengthwise, then cut crosswise into 1/4 inch-thick strips 3 tablespoons ham stock (such as Goya Ham-Flavored Concentrate®) 1 dash hot sauce, or to taste ground black pepper to taste 1 (16 ounce) bag fresh spinach, chopped 1 teaspoon dried savory, or to taste salt to taste

Nutrition Info

327 calories carbohydrate: 13.9 g cholesterol: 59.7 mg fat: 20.6 g fiber: 5 g protein: 23.9 g saturatedFat: 6.4 g servingSize: - sodium: 2234.9 mg sugar: 3.9 g transFat: : - unsaturatedFat: : -

Directions

Heat oil in a large soup pot over medium heat. Add ham steak, celery, salami, onion, and garlic. Cook and stir until browned, about 5 minutes. Add beans, chicken stock, cabbage, and ham stock. Stir in hot sauce and black pepper. Bring to a boil, reduce heat, cover, and simmer until vegetables are tender, about 25 minutes. Uncover and cook to desired consistency, 5 to 10 minutes more. Add spinach and savory, season with salt.

Recipe Yield

4 servings

Recipe Note

On a recent trip to Paris I ordered the special at Le Cafe Marguerite. After sightseeing in the freezing rain, we needed something warm. I got a delicious dish of boiled ham, salami, potatoes, cabbage, and carrots. I love ham bean soup and make it quite a bit in the cold months. I dress up my normal recipe with salami and cabbage. I love adding turnip, potato, carrot and zucchini, too. This a great recipe to play with. The result is quite delicious. Enjoy.

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