Ham Soup (Print Version)

# Ingredients:

01 - 1/4 teaspoon each: pepper, sage
02 - 1 teaspoon each: mustard powder, parsley, basil, oregano
03 - 1 tablespoon of olive oil
04 - 2 celery stalks, chopped small
05 - 2 cups of spinach leaves
06 - 1 yellow onion, cut into small bits
07 - 3/4 cup of chopped carrots
08 - 3 cloves garlic, finely chopped
09 - 2 tablespoons of butter
10 - 2 1/2 cups of ham, diced
11 - 1/4 cup of cream (optional)
12 - 6 cups chicken broth, not salty style
13 - 32 ounces rinsed pinto beans
14 - 1/2 cup white wine, doesn't have to be sweet
15 - 1 teaspoon hot sauce for a kick
16 - 1 teaspoon Worcestershire sauce for flavor

# Instructions:

01 - Heat some oil and fry pieces of ham until browned on both sides, about a minute or two. Chop them into small bits after removing.
02 - Pour in wine, let it bubble and cook down by half while you scrape up anything stuck to the pan. Takes about 4 minutes.
03 - Drop in butter, stir until melted. Sauté the onion, garlic, celery, carrots, and spices for 5 to 6 minutes.
04 - Stir in beans, broth, cream, and diced ham. Let it bubble gently with the lid slightly open for half an hour.
05 - Toss in spinach at the end and stir until it softens, about 3 minutes. Adjust salt or spices, then dish up with some grated parmesan.

# Notes:

01 - Try it in a slow cooker too
02 - Perfect if you've got extra ham
03 - Keeps fine in freezer for up to 3 months

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