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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Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Cook's Notes:

Use any greens you like, fresh or frozen.

Any white beans will do.

Nutrition Facts

327 calories; protein 23.9g; carbohydrates 13.9g; fat 20.6g; cholesterol 59.7mg; sodium 2234.9mg. Full Nutrition
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