Ham Soup

I discovered this ham soup recipe years ago when I was staring at leftovers from our Easter dinner. Now it's become such a favorite that my family purposely buys extra ham just for this soup! The way those smoky ham pieces dance with tender beans and fresh veggies in that rich savory broth just makes everyone in my house happy. Let me share my kitchen-tested secrets for turning simple ingredients into pure comfort.

Why You'll Love This Recipe

Every time I make this soup my kitchen fills with the most incredible aroma. The ham gets all crispy first then mingles with those fresh veggies and herbs creating layers of flavor that'll make you reach for seconds. Even my picky nephew who claims he doesn't like soup asks for this one!

Let's Gather Your Ingredients

• Ham: 2½ cups diced that leftover holiday ham works perfectly here.
• Pinto Beans: Two cans they add such a lovely creaminess.
• Fresh Veggies: My trio of onion carrot and celery plus fresh spinach.
• Broth: 6 cups low sodium chicken broth trust me on the low sodium.
• White Wine: ½ cup this is my secret weapon for amazing flavor.
• Seasonings: My favorite blend of herbs plus Worcestershire for depth.
• Optional Love: A splash of cream and fresh Parmesan take it over the top.

Time to Cook Together

Get Those Flavors Started

Heat up your biggest pot and crisp that ham until it's golden. This step is pure magic for flavor.

Add Some Love

Pour in your wine scraping up all those tasty bits from the bottom. They're little flavor bombs.

Build Your Base

Throw in those veggies with butter and seasonings let them get soft and fragrant.

Make It Cozy

Now add your beans and broth maybe that splash of cream if you're feeling fancy.

Finish with Care

Let it all simmer together then add fresh spinach at the end for color and goodness.

My Kitchen Notes

This soup gets even better the next day so don't worry about making too much! It'll keep beautifully in your fridge for three days or freeze it for up to three months. I love serving it with warm crusty bread for soaking up every last drop of that amazing broth. Sometimes I'll add different beans or toss in extra veggies whatever looks good in my produce drawer.

Make It Your Own

Some days I make it super brothy other times I add more cream for richness. Try it with kale instead of spinach or add some diced potatoes for extra heartiness. The beauty of this soup is how flexible it is just like my grandma always said recipes are just suggestions!

The Perfect Bowl

I love serving this soup in big deep bowls with plenty of crusty bread on the side. Sometimes I'll sprinkle extra parmesan on top and watch it melt into the broth. For special occasions I toast up some garlic bread that's perfect for dunking into all that savory goodness.

Smart Cooking Tips

Here's what I've learned from countless pots of this soup: crisp that ham until it's golden it makes all the difference. Keep your heat gentle once everything's together you want those flavors to blend not boil away. And always taste before adding salt that ham brings plenty of its own.

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Keeping It Fresh

This soup is even better the next day! Just store it in a good container in your fridge it'll stay delicious for about three days. Want to freeze some? Go for it! It keeps beautifully for up to three months. Just let it thaw overnight in the fridge when you're ready for round two.

My Best Advice

I learned these tricks over years of making this soup: use low sodium broth so you can control the salt. Add those tender greens right at the end they'll wilt perfectly in the hot soup. And don't skip that wine when you're scraping up the ham bits that's where so much flavor comes from.

Kitchen Tools You'll Love

My favorite Dutch oven is perfect for this soup the heavy bottom keeps everything from sticking. I always reach for my silicone spatula when I'm scraping up those tasty browned bits. And those glass storage containers with the snap lids? They're amazing for keeping leftovers fresh and preventing any spills.

What to Serve With It

Some nights I'll whip up a quick green salad while the soup simmers. A loaf of crusty bread warmed in the oven makes everything feel special. When I'm really going all out I'll make some garlic butter and spread it on toasted baguette slices pure heaven with this soup.

Mix It Up

Some weeks I'll swap in different beans or add extra vegetables. My sister loves it when I toss in some kale instead of spinach and my neighbor swears by adding a pinch of red pepper flakes for heat. That's what I love about cooking making each recipe your own.

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Making the Most of Leftovers

It's funny how this recipe that started as a way to use up leftover ham has become the reason we buy extra ham! Every holiday I make sure to save enough for at least one good round of this delicious soup.

Frequently Asked Questions

→ Can I make this in a slow cooker?

Yes, combine all ingredients except spinach and cook on low for 6 hours or high for 3-4 hours. Add spinach in the last 5 minutes to wilt.

→ Do I need to use wine?

Wine adds flavor but isn't required. You can substitute extra chicken broth instead. If using wine, dry white varieties like Pinot Grigio work best.

→ What kind of beans work best?

Pinto beans are used here but any canned beans work well. Try Great Northern, Navy, or Cannellini beans. Just drain but don't rinse them.

→ Will the hot sauce make it spicy?

The hot sauce adds flavor but doesn't make the soup spicy. It works with Worcestershire sauce and mustard powder as flavor enhancers.

→ How long does it keep?

Store in the fridge for up to 3 days or freeze for up to 3 months. The soup freezes very well.

Conclusion

This hearty ham and bean soup is a delicious way to use leftover ham. Packed with vegetables and beans, it's a comforting meal that can be prepared on the stovetop or in a slow cooker.