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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 ham specifically for making it! The way those smoky chunks mix with soft beans and crisp veggies in that flavorful broth just brings smiles all around my home. Let me tell you my tried-and-true tricks for turning basic stuff into a bowl of comfort.
What Makes This Dish Special
Whenever I cook this soup, amazing smells fill my kitchen. The ham gets all golden first then blends with those bright veggies and herbs creating taste layers that'll have you wanting more. Even my fussy nephew who says he hates soup always asks for a bowl of this!
All The Fixings You'll Need
- Ham: 2½ cups chopped your holiday meat works wonderfully.
- Pinto Beans: Two cans they bring such nice smoothness.
- Garden Veggies: My combo of onion carrot and celery plus leafy spinach.
- Broth: 6 cups low sodium chicken stock believe me about going low sodium.
- White Wine: ½ cup this is my hidden trick for wonderful taste.
- Seasonings: My go-to mix of herbs plus Worcestershire for richness.
- Extra Touches: A bit of cream and fresh Parmesan makes it truly special.
The Cooking Process
- Kick Off The Flavor
- Warm up your largest pot and brown that ham until golden. This part works magic for taste.
- Pour With Purpose
- Add your wine scraping those yummy bits from the bottom. They're tiny flavor packages.
- Create Your Foundation
- Toss in those veggies with butter and spices let them soften and smell amazing.
- Bring It Together
- Now dump in your beans and broth maybe that touch of cream if you want something fancy.
- Complete With Care
- Let everything bubble gently then mix in fresh spinach last for brightness and nutrients.
From My Experience
This soup tastes even better tomorrow so don't stress about cooking too much! It stays great in your fridge up to three days or tuck it away frozen for three months. I always pair it with hot crusty bread for mopping up that tasty broth. Sometimes I throw in different beans or whatever veggies look fresh in my fridge.
Put Your Spin On It
Some days I go for really thin broth other times I add more cream for thickness. Try using kale instead of spinach or throw in chopped potatoes for extra filling power. What's great about this soup is how changeable it is just like my grandma used to say recipes are merely suggestions!
Serving Suggestions
I enjoy this soup in large deep bowls with lots of crusty bread nearby. Sometimes I sprinkle extra cheese on top and watch as it melts into the soup. For special dinners I make some garlic toast that's fantastic for dipping into all that savory liquid.
Cooking Know-How
Here's what I've figured out after countless batches: brown that ham till it's crispy it really makes a difference. Keep your heat low after everything's mixed you want flavors to come together not cook away. And always taste it before adding salt because that ham brings plenty already.
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Storage Solutions
This soup tastes better tomorrow! Just pop it in a good container in your fridge and it'll remain 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 your fridge overnight when you're ready to eat it again.
Helpful Hints
I picked up these tips after years making this soup: grab low sodium broth so you can adjust salt yourself. Throw those greens in right at the end they'll soften perfectly in the hot liquid. And don't skip using wine when scraping ham bits that's where tons of flavor comes from.
Must-Have Equipment
My trusty Dutch oven works great for this soup its thick bottom stops stuff from burning. I always grab my rubber spatula when I'm scraping those tasty browned pieces. And those see-through storage containers with tight lids? They're perfect for keeping extras fresh and avoiding any spills.
Great Pairings
Some evenings I'll toss together a simple green salad while the soup bubbles away. A chunk of crusty bread warmed in the oven makes everything feel extra nice. When I'm going all-out I'll mix some garlic butter and spread it on toasted bread slices absolute heaven with this soup.
Try Something New
Some weeks I'll switch up the beans or toss in extra veggies. My sister loves when I use kale instead of spinach and my neighbor can't get enough of adding a bit of chili flakes for spice. That's the beauty of cooking making each dish your own creation.
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Smart Meal Planning
It's kinda funny how this dish that began as a way to use up extra ham has turned into the reason we buy more ham! Every holiday I make sure to keep enough for at least one big pot of this tasty soup.
Frequently Asked Questions
- → Can I cook this in a slow cooker?
- Sure! Toss everything but spinach into the cooker, set low for 6 hours or high for 3-4. Stir spinach in a few minutes before serving.
- → Do I have to use wine?
- Not at all. Wine adds depth, but extra chicken broth works just fine. If you use wine, dry white types like Pinot Grigio are ideal.
- → Which beans should I use?
- Pinto beans are great, but any canned beans will do! Navy, Cannellini, or Great Northern beans are perfect too. Just drain, no need to rinse.
- → Will hot sauce make it spicy?
- Nope, it just adds a bit of flavor. It pairs well with mustard powder and Worcestershire sauce to boost the taste.
- → How long does it stay fresh?
- You can refrigerate it for 3 days or freeze it for up to 3 months. This soup freezes wonderfully.