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I stumbled upon this ham soup idea when I was facing Easter dinner extras years ago. Now my family intentionally buys surplus ham just so we can whip this up! The way those smoky chunks mix with soft beans and crisp veggies in that flavorful broth brings smiles all around. Let me show you my tried-and-true tricks for turning basic stuff into a bowl of pure comfort.
What Makes This Dish Special
My kitchen fills with amazing smells whenever this soup bubbles away. First the ham gets nice and brown then blends with fresh veggies and herbs creating taste layers that'll have you wanting more. Even my fussy nephew who says he hates all soups asks for seconds of this one!
Everything You'll Need
- Ham: 2½ cups chopped your holiday meat works wonders here.
- Pinto Beans: Two cans they bring wonderful smoothness.
- Fresh Veggies: My combo of celery carrot and onion plus fresh spinach.
- Broth: 6 cups low sodium chicken stock you'll thank me for the reduced salt.
- White Wine: ½ cup this unlocks amazing flavor potential.
- Seasonings: My go-to herb mix plus Worcestershire for richness.
- Extra Touch: A bit of cream and fresh Parmesan makes it truly special.
Cooking Steps
- Create Your Flavor Base
- Warm your largest pot and brown that ham until golden edges form. This makes all the difference.
- Unlock Hidden Tastes
- Add your wine and scrape those yummy bits off the bottom. They pack tons of flavor.
- Start The Foundation
- Mix in your veggies with butter and spices until they soften and smell wonderful.
- Bring It Together
- Pour in your beans and broth plus that cream splash if you want something richer.
- Final Touches
- Let everything bubble gently then stir in fresh spinach at the last minute for brightness.
Cooking Insights
This soup tastes even better tomorrow so feel free to make plenty! It stays good in your fridge for three days or freezes well for up to three months. We love dunking warm crusty bread to soak up the last drops of broth. Sometimes I throw in different beans or whatever veggies look good in my fridge drawer.
Personal Variations
Some days I go for a thinner soup other times I add extra cream for something richer. Try swapping spinach for kale or toss in some cubed potatoes for more substance. What's great about this soup is how adaptable it is just like my grandma always told me recipes are merely starting points!
Serving Suggestions
We enjoy this soup in large deep bowls with plenty of crusty bread nearby. I often sprinkle more parmesan on top and watch as it slowly melts into the soup. When friends come over I'll make some homemade garlic bread that's perfect for soaking up all that tasty broth.
Helpful Cooking Tricks
After making countless batches I've learned this: brown that ham really well for extra flavor. Keep your heat low after combining everything so flavors can marry without boiling away. And always taste before adding salt since the ham brings plenty of its own.
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Storage Advice
This soup tastes way better on day two! Just pop it in a sealed container in your fridge and it'll stay yummy for about three days. Want to save it longer? 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've picked up these tricks from years of making this dish: always use low sodium broth so you can adjust the salt yourself. Toss those leafy greens in right at the end they'll soften perfectly in the hot liquid. And don't miss that step with wine when scraping up ham bits that's where tons of goodness comes from.
Must-Have Kitchen Gear
My trusty Dutch oven works wonders for this soup its thick bottom prevents anything from burning. I always grab my flexible spatula when I need to get those tasty brown bits off the pan. And those snap-lid glass containers? They're fantastic for storing leftovers without any leaks.
Perfect Pairings
While the soup cooks I often toss together a simple green salad. A warm loaf of crusty bread makes the meal feel complete. When I'm going all out I'll mix some garlic butter for toasted bread slices it's absolutely divine with this soup.
Creative Twists
Sometimes I'll switch up the beans or add different vegetables. My sister can't get enough when I use kale instead of spinach and my neighbor always adds a tiny bit of red pepper for warmth. That's what cooking is all about making each dish fit your own taste.
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Reinventing Extras
It's so funny how this dish that began as a way to use up holiday ham has now become why we buy extra meat! Every celebration I make sure to set aside enough ham for at least one big pot of this tasty soup.
Frequently Asked Questions
- → Can this be made in a slow cooker?
- Yup, toss everything but the spinach in and set to low for 6 hours or high for 3-4. Add spinach last so it wilts just right.
- → Do I have to use wine?
- Not at all. It adds flavor, but extra chicken broth works too. If you're using it, go for a dry white like Pinot Grigio.
- → Which beans work best?
- Pinto beans are great, but any canned beans are fine. Try Navy, Great Northern, or Cannellini. Just drain them, no rinsing needed.
- → Will hot sauce make it spicy?
- Nope, it just boosts flavor. Mixed with Worcestershire and mustard powder, it really enhances the taste without heat.
- → How long will it last?
- It keeps 3 days in the fridge or freezes up to 3 months perfectly.