Ham Bone Lentil & Spinach Garden Soup

Many families cook a ham for Easter dinner. The next day, the ham bone often becomes the starting point for one of the most nourishing soups you can make.

In our home, ham is something we cook whenever we know a large gathering is coming — or sometimes simply when we want a meal that brings back memories of celebrations, shared tables, and special occasions.

Food has a remarkable way of carrying stories. Some recipes nourish us not only because of the ingredients, but because of the moments and traditions they represent.

If you enjoy thinking about the memories that travel with the foods we cook and share, you might enjoy reading Inherited Plates: The Food Stories We Carry, where I explore how the meals we grow up with often stay with us long after the table is cleared.

The ham bone might look like leftovers, but in many kitchens it’s actually the beginning of the next meal.

This simple soup transforms that leftover bone into a comforting pot of broth, lentils, vegetables, and leafy greens — a rustic bowl that supports digestion, steady energy, and the quiet pleasure of a meal simmering on the stove.

Celine | The Health Detective

Ham Bone Lentil & Spinach Garden Soup

Best made with homemade ham bone broth.

Turning a leftover ham bone into a nourishing soup for digestion, steady energy, and cozy gatherings. Lentils, carrots, beans, and spinach simmer in rich broth to create a comforting bowl that nourishes both body and memory.

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Prep Time 1 hour hr 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: Comfort Food, Farmhouse, Mediterranean Inspired

Ingredients Method Notes

Ingredients

  

• 4 cups ham bone broth slow simmered for 4+ hours
• 1-2 medium carrots diced
• 1/2 cup red lentils rinsed
• 1/2 cup black beans cooked or canned, rinsed
• 2-3 handfuls fresh spinach

Method

 

1. Bring the ham bone broth to a gentle simmer in a pot. (at least 4 hours)
2. Then add diced carrots and lentils.
3. Simmer for about 20 minutes, until the lentils soften.
4. Stir in the black beans and cook another 5 minutes.
5. dd spinach at the end and cook just until it wilts.
6. Taste before adding salt — ham broth is often salty already. A little freshly ground black pepper works nicely.

Notes

Notes for the Cook

Optional finishing touches:
If you have them on hand, a few small additions can brighten the soup just before serving.

• A drizzle of olive oil adds richness and a silky finish.
• A squeeze of fresh lemon brings a little brightness to the broth.
• A sprinkle of chopped parsley adds colour and fresh flavour.

Why this recipe works

• Lentils gently thicken the broth while adding plant protein and fibre.
• Black beans make the soup more satisfying and help create a balanced, filling meal.
• Spinach adds minerals and a fresh green flavour.
• Carrots help balance the natural saltiness of the ham broth with a touch of sweetness.

Together these simple ingredients create a comforting, rustic soup — nourishing and satisfying without feeling heavy.