Tasty Ham Soup

I stumbled upon this ham soup idea back when I was staring at Easter dinner extras. These days it's such a hit that my family buys extra ham just to make it! The way those smoky chunks mix with soft beans and crisp veggies in that flavorful broth puts smiles on everyone's faces. Let me show you my tried-and-true tricks for turning basic stuff into a bowl of comfort.

What Makes This Dish Special

Whenever this soup bubbles away, amazing smells fill my home. The ham gets crispy first then blends with those garden-fresh veggies and herbs creating taste layers that'll have you coming back for more. Even my fussy nephew who swears he hates soup asks for seconds of this one!

Your Shopping List

• Ham: 2½ cups chopped that holiday leftover works wonderfully here.
• 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 the low sodium.
• White Wine: ½ cup this is my hidden trick for fantastic taste.
• Seasonings: My go-to mix of herbs plus Worcestershire for richness.
• Optional Extras: A drizzle of cream and fresh Parmesan makes it truly special.

Cooking Steps

Kickstart The Taste

Warm up your largest pot and brown that ham until golden. This move works wonders for flavor.

Pour With Purpose

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

Create Your Foundation

Toss in those veggies with butter and seasonings let them soften and release their scent.

Mix Everything Together

Now pour in your beans and broth perhaps that touch of cream if you want something richer.

Give It The Final Touch

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

Helpful Hints

This soup tastes even better tomorrow so making extra isn't a problem! It stays good in your fridge for three days or stash it in the freezer for up to three months. I always grab some fresh crusty bread for soaking up all that tasty broth. Sometimes I'll throw in different beans or whatever veggies look good in my fridge drawer.

Tweak It Your Way

Some days I go for super brothy other times I add more cream for something richer. Try swapping kale for spinach or toss in some chopped potatoes for extra fullness. What's great about this soup is how changeable it is just like my grandma used to say recipes are only suggestions!

Serving Suggestions

I put this soup in large deep bowls with plenty of crusty bread nearby. I might sprinkle extra parmesan on top and watch as it melts into the soup. For dinner parties I'll make some garlic bread that's just right for dipping into all that savory goodness.

Cooking Wisdom

Here's what making countless batches has taught me: brown that ham until it's golden it really changes everything. Keep your heat low after mixing it all you want those flavors to come together not cook away. And always taste it before adding salt since that ham brings plenty already.

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Storage Advice

This soup tastes better tomorrow! Just pop it in a solid container in your fridge and it'll stay yummy for about three days. Want to save some for later? No problem! It freezes great for up to three months. Just move it to your fridge overnight when you're ready to enjoy it again.

Pro Tips

I figured these tricks out from years of making this soup: grab low sodium broth so you can adjust the salt yourself. Add those soft greens just before serving they'll soften perfectly in the hot liquid. And don't skip using wine when scraping up those ham bits that's where tons of flavor comes from.

Must-Have Equipment

My trusty Dutch oven works perfectly for this soup its thick bottom prevents sticking. I always grab my flexible spatula when I'm scraping those tasty browned bits. And those glass containers with snap-on tops? They're perfect for keeping leftovers fresh and stopping any leaks.

Perfect Pairings

Some evenings I'll throw together a simple green salad while the soup cooks. A chunk of crusty bread warmed in the oven makes everything feel fancy. When I'm going all out I'll mix up some garlic butter and spread it on toasted bread slices absolutely wonderful with this soup.

Try These Variations

Some weeks I'll use different beans or put in extra vegetables. My sister goes crazy when I use kale instead of spinach and my neighbor loves adding a dash of red pepper flakes for heat. That's what makes cooking fun turning each dish into something that's truly yours.

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Transforming Extras

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

Frequently Asked Questions

→ Can I cook it in a slow cooker?

Sure, toss the ingredients in (leave out spinach) and cook for 6 hours on low or 3-4 hours on high. Add spinach at the end to wilt.

→ Is wine necessary?

Nope, it's optional but gives great flavor. Replace with more chicken broth if you like. Dry white wine like Pinot Grigio works best if you use it.

→ Which beans work best?

Pinto beans are great, but you can grab any canned kind—Cannellini, Navy, or Great Northern all work. Drain, don't rinse.

→ Is the hot sauce spicy?

Not at all! It's just for flavor. It blends with things like mustard powder and Worcestershire sauce to add depth.

→ How long can I store it?

It stays good for 3 days in the fridge or can be frozen up to 3 months. Freezes easily and reheats perfectly.

Conclusion

This comforting ham and bean soup makes great use of leftover ham. Veggies, beans, and flavors blend perfectly, whether you're cooking it on the stove or using a slow cooker.