Delicious Living
White Bean & Purple Potato Soup with Ham
  • 1 tablespoon olive oil
  • 2 small yellow onions (peeled and diced)
  • 1 pound purple potatoes or purple sweet potatoes (chopped)
  • 1 teaspoon dried thyme
  • 1 tablespoon dried rosemary (crushed)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 quart reduced-sodium chicken broth
  • 1 (14.5-ounce) can low-sodium white beans, rinsed and drained
  • 1 cup diced, fully cooked ham steak
  • 1 (5-ounce) bag baby spinach
  • Grated Parmesan cheese for garnish

White Bean & Purple Potato Soup with Ham

Amy Palanjian | Delicious Living
  • Serves: 4 people

Don't adjust your screen. The purple potatoes in this White Bean & Purple Potato Soup with Ham add a fun hue to an easy but nourishing and filling dish. It's great for storing and reheating on cold days. 

  1. In a medium pot over medium heat, warm the oil. Add onions, garlic, potatoes, thyme, rosemary, salt and pepper; stir to coat. Cook, stirring occasionally, for 5–7 minutes or until onions begin to turn translucent.
  2. Add broth and bring to a low simmer. Simmer for 15–20 minutes or until potatoes are soft. Stir in beans and ham. Divide spinach among bowls and top with soup. Sprinkle with Parmesan and serve.

PER SERVING (1½ cups): 323 cal, 8g fat (5g mono, 1g poly, 2g sat), 21mg chol, 721mg sodium,

43g carb (9g fiber, 13g sugars), 20g protein

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