Hearty Ham Soup

I stumbled upon this ham soup idea after staring at our Easter dinner extras. Now my family intentionally grabs extra ham just for this dish! The way smoky chunks mingle with soft beans and crisp veggies in that flavorful broth brings smiles all around. Let me share my tested tricks for turning basic stuff into a bowl of pure comfort.

What Makes This Dish Special

Whenever I cook this soup, amazing smells fill my kitchen. The ham gets crispy before mixing with those garden-fresh veggies and herbs, building flavor that'll have you wanting more. Even my choosy nephew who says he hates soup asks for seconds of this one!

Everything You'll Need

• Ham: 2½ cups chopped, your holiday leftovers work wonderfully.
• Pinto Beans: Two cans, they bring a wonderful smoothness.
• Fresh Veggies: My combo of onion, carrot and celery plus fresh spinach.
• Broth: 6 cups low sodium chicken broth, you'll thank me for going low sodium.
• White Wine: ½ cup, my hidden trick for knockout taste.
• Seasonings: My go-to herb mix plus Worcestershire for richness.
• Optional Extras: A bit of cream and fresh Parmesan makes it truly special.

Cooking Steps

Kickstart The Flavor

Warm your biggest pot and brown that ham until golden. This move works wonders for taste.

Pour With Purpose

Add your wine, scraping those yummy bits from the bottom. They're tiny flavor treasures.

Create Your Foundation

Add those veggies with butter and seasonings, let them soften and smell amazing.

Bring It Together

Now pour in your beans and broth, maybe that touch of cream if you're feeling fancy.

Final Touches

Let everything bubble gently, then drop in fresh spinach at the end for brightness and nutrients.

Cook's Thoughts

This soup tastes even better tomorrow, so don't stress about cooking too much! It stays good in your fridge for three days or in the freezer for three months. I always serve it with hot crusty bread for soaking up all that wonderful broth. Sometimes I throw in different beans or whatever veggies look fresh in my drawer.

Personalize It

Some days I go for really soupy, other times I add more cream for thickness. Try swapping kale for spinach or toss in some chopped potatoes for heartiness. What's great about this soup is how adaptable it is – as my grandma always told me, recipes are just starting points!

Serving Suggestions

I can't wait to dish this soup into big deep bowls with plenty of bread nearby. Sometimes I scatter extra parmesan on top and watch it slowly melt. For company nights, I'll fix some garlic bread that's just right for dipping into all that savory goodness.

Cooking Wisdom

Here's what I've figured out after countless batches: brown that ham properly – it's worth the extra minutes. Keep your heat low after combining everything so flavors can mingle without boiling away. And always taste before adding salt since the ham brings plenty already.

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Storage Tricks

This soup tastes better the next day! Just pop it in a sealed container in your fridge and it'll stay tasty for about three days. Want to save some for later? No problem! It freezes great for up to three months. Just let it thaw in the fridge overnight when you're ready to enjoy it again.

Pro Tips

I picked up these tricks after years with this recipe: grab low sodium broth so you can adjust the salt yourself. Toss those green leaves in right at the end – they'll soften perfectly in the hot soup. And don't skip that wine when scraping the ham bits – that's where tons of flavor lives.

Helpful Equipment

My trusty Dutch oven works wonders for this soup – its heavy bottom stops anything from burning. I always grab my flexible spatula when I'm scraping those tasty browned pieces. And those glass containers with snap-on lids? They're perfect for keeping leftovers fresh without any leaks.

Perfect Pairings

Some evenings I'll toss together a simple green salad while the soup bubbles away. A warm loaf of crusty bread makes everything feel extra cozy. When I'm going all out, I'll mix up some garlic butter and spread it on toasted bread slices – it's absolutely magical with this soup.

Switch Things Up

Some weeks I'll try different beans or throw in extra veggies. My sister loves when I use kale instead of spinach, and my neighbor can't get enough of adding a sprinkle of red pepper flakes for heat. That's what makes cooking fun – putting your own spin on things.

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Leftover Magic

It's kinda funny how this dish that started as a way to use up extra ham has become why we buy more ham! Every holiday I make sure to grab enough for at least one big pot of this tasty soup.

Frequently Asked Questions

→ Can I use a slow cooker for this?

Sure! Combine ingredients (except spinach) and cook on low for 6 hours or high for 3-4 hours. Stir in spinach at the end for 5 minutes.

→ Is wine necessary?

Wine adds depth but isn’t a must. Replace with extra chicken broth if you’d like. If using wine, go for a dry white like Pinot Grigio.

→ What beans go best?

Pinto beans are great, but you can use other canned beans like Cannellini, Navy, or Great Northern. Just drain them first but skip rinsing.

→ Will hot sauce make it very spicy?

Nope! It’s for enhancing flavors along with mustard powder and Worcestershire sauce. It won’t add much heat.

→ How long does it stay good?

Keep it in the fridge for 3 days or freeze it for up to 3 months. Freezing works wonderfully!

Conclusion

Warm up with this tasty ham and bean soup, an ideal way to use leftover ham. Full of veggies and beans, it’s a hearty meal for stovetop or slow cooker prep.