Salami, Ham Steak, And Bean Soup With Greens

• 1 tablespoon olive oil
• 1/2 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(R)) (optional)
• 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

1. 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.

olive oil, ham steak, celery, onion, garlic, navy beans, chicken stock, cabbage, ham stock, hot sauce, ground black pepper, fresh spinach, salt

Taken from www.allrecipes.com/recipe/262019/salami-ham-steak-and-bean-soup-with-greens/ (may not work)