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Ham bone lentil soup with vegetables cooking in a green Dutch oven on a stovetop.
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 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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.