Tasty Ham Dish

I stumbled upon this ham soup creation after staring blankly at our Easter dinner extras. These days it's such a hit that my family deliberately buys surplus ham specifically for this soup! The combination of smoky ham chunks mingling with soft beans and crisp veggies in that deep flavorful broth brings smiles all around my house. Let me pass on my tried-and-true tricks for transforming basic items into a bowl of total comfort.

What Makes This Dish Special

Whenever I whip up this soup, amazing smells fill my kitchen. The ham gets crispy at first then blends with those garden-fresh veggies and herbs building flavor waves that'll have you coming back for more. Even my fussy nephew who swears he hates soup always asks for a bowl of this!

Your Shopping List

• Ham: 2½ cups chopped your holiday meat works wonderfully here.
• Pinto Beans: Two cans they bring such wonderful smoothness.
• Fresh Veggies: My combo of onion carrot and celery plus green spinach.
• Broth: 6 cups low sodium chicken broth you'll thank me for picking 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.
• Extra Goodness: A bit of cream and fresh Parmesan makes it truly amazing.

Step-By-Step Cooking Guide

Kick Off The Flavor Base

Warm your largest pot and brown that ham till golden. This move works wonders for taste.

Pour With Purpose

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

Create Your Foundation

Toss in those veggies with butter and spices let them soften and release their aroma.

Bring It Together

Now mix in your beans and broth perhaps that touch of cream if you're feeling indulgent.

Wrap It Up Nicely

Allow everything to bubble together then stir in fresh spinach at the last moment for brightness and nutrition.

Personal Observations

This soup tastes even more amazing the following day so no worries about cooking too much! It stays good in your fridge for three days or stick it in the freezer for up to three months. I can't resist serving it alongside warm crusty bread to soak up every bit of that wonderful broth. Sometimes I'll throw in different beans or add whatever veggies look fresh in my fridge drawer.

Customize Your Bowl

Some nights I go for really thin soup other times I pour in extra cream for thickness. Try swapping kale for spinach or toss in some chopped potatoes for extra fullness. What's great about this soup is how adaptable it is just like my grandma always told me recipes are merely suggestions!

Serving Suggestions

I enjoy dishing this soup into large deep bowls with plenty of crusty bread nearby. Often I'll dust more parmesan on top and watch as it melts into the broth. For fancy gatherings I'll cook up some garlic bread that's just right for dipping into all that tasty goodness.

Cooking Success Hints

Here's what I've figured out after countless batches of this soup: brown that ham until golden it really matters. Keep your heat low once everything's combined you want those flavors to marry not cook away. And always taste before adding salt since that ham brings plenty already.

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Storage Solutions

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

Pro Cooking Secrets

I picked up these tips after years making this soup: grab low sodium broth so you can adjust saltiness yourself. Drop those greens in right at the end they'll soften perfectly in the hot liquid. And don't rush past using wine when scraping those 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 prevents sticking. I always grab my bendy spatula when I'm scraping up those browned tasty bits. And those clear food containers with snap-tight lids? They're perfect for keeping leftovers fresh and stopping any leaks.

Perfect Pairings

Many evenings I'll toss together a simple green salad while the soup bubbles away. A warm loaf of crusty bread makes everything feel fancy. When I'm going all out I'll mix some garlic butter and smear it on toasted bread slices absolutely divine with this soup.

Fun Variations

Some days I'll switch up different 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 dash of red pepper flakes for warmth. That's the joy of cooking making each dish truly yours.

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Brilliant Leftover Magic

It's so 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 set aside enough for at least one big pot of this tasty soup.

Common Questions

→ Can I use a slow cooker instead?

Absolutely, just throw everything together except the spinach and let it cook on low for 6 hours or high for 3-4 hours. Toss the spinach in during the last 5 minutes till it wilts.

→ Is wine really needed?

Wine makes it tastier but you can skip it. Just pour in more chicken broth if you want. When using wine, go for something dry and white like Pinot Grigio.

→ Which beans should I pick?

We've gone with pinto beans but any canned beans will do the job. Maybe try Great Northern, Navy, or Cannellini beans. Just drain them but don't wash them.

→ Will hot sauce make it too spicy?

The hot sauce just boosts flavor without making things spicy. It works alongside Worcestershire sauce and mustard powder to punch up the taste.

→ How long can I keep leftovers?

Pop it in the fridge for up to 3 days or freeze it for up to 3 months. It freezes really well.

Final Thoughts

This filling ham and bean mixture is a yummy way to finish leftover ham. Loaded with veggies and beans, it's a warming meal you can fix on your stove or let simmer in a slow cooker.