Ham Bean Soup (Print Version)

# Ingredients:

01 - 1 teaspoon each: basil, parsley, mustard powder, oregano
02 - 1/4 teaspoon each: pepper, sage
03 - 2 cups fresh spinach
04 - 6 cups chicken broth, low sodium
05 - 32 ounces pinto beans, rinsed and drained
06 - 3 cloves of garlic, finely chopped
07 - 1 diced yellow onion
08 - 3/4 cup chopped carrots
09 - 2 celery stalks, diced
10 - 1 teaspoon hot sauce
11 - 1 teaspoon Worcestershire sauce
12 - 1/4 cup heavy cream, optional
13 - 1 tablespoon olive oil
14 - 2 1/2 cups chopped ham
15 - 1/2 cup white wine, dry
16 - 2 tablespoons butter

# Instructions:

01 - In hot olive oil, brown the ham pieces for 1-2 minutes each side until crispy. Pull out and chop smaller.
02 - Pour in wine and reduce until half has cooked off, about 4 minutes. Scrape up browned bits.
03 - Melt butter, toss in garlic to cook, then add vegetables with the spices. Let soften 5-6 minutes.
04 - Mix in beans, chicken broth, cream (if using), and ham. Partially cover and let cook for 30 minutes.
05 - Add spinach. Stir until wilted, takes about 3 minutes. Fine-tune flavors, sprinkle parmesan if you'd like, and enjoy.

# Notes:

01 - Slow cooker works for this too
02 - Perfect use for extra ham
03 - Keeps in freezer up to 3 months

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