Ham Soup
User Reviews
5
Ham Soup
Description
In the Ham Soup recipe, olive oil is used to crisp diced ham slices, which are then set aside. White wine is added to the pot and reduced to lift browned bits, enriching flavor. Butter is melted to sauté garlic, onions, carrots, and celery until softened, layered with Worcestershire sauce, hot sauce, and dried herbs to create a complex flavor base. Pinto beans and low-sodium chicken broth are then incorporated and brought to a simmer.
The soup simmers partially covered for about 30 minutes, allowing flavors to meld and ingredients to tenderize. Spinach is added near the end to wilt gently, maintaining its vibrant color and adding freshness. Optional heavy cream gives a subtle richness if included. The combination of ham, beans, and vegetables creates a hearty texture with a balanced savory profile, accented by spices and acid from the wine and hot sauce.
This soup can be made on the stove or adapted for crock pot cooking by omitting the wine and layering ingredients accordingly. It stores well refrigerated or frozen, making it practical for meal prep or leftovers. Suggested wines include Pinot Grigio, Chardonnay, or Sauvignon Blanc to complement the soup's flavor. The recipe encourages using low-sodium broth due to the salt content in ham and canned beans.
Ingredients
Soup
- 1 tablespoon olive oil
- 2 ½ cups ham diced
- ½ cup dry white wine see notes
- 2 tablespoons butter
- 3 cloves garlic minced
- 1 yellow onion diced
- ¾ cup carrot diced
- 2 celery diced, ribs
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 32 oz. pinto beans (Two 16 oz. cans) Drained but not rinsed.
- 6 cups chicken broth low sodium
- ¼ cup heavy cream optional
- 2 cups spinach
Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon mustard powder
- ¼ teaspoon ground sage
- ¼ teaspoon pepper
For Serving
- Parmesan Cheese optional, fresh grated
Instructions
- Heat olive oil in a large pot over medium high heat. Add the ham and cook until golden and crisp, 1-2 minutes per side. Set aside and dice once cooled (if not already diced), I crisp whole slices of ham and dice it after.
- Turn the heat off and add the wine. Set the heat to medium and use a silicone spatula to “clean” the bottom and sides of the pot. Let it bubble gently and reduce by half, about 4 minutes.
- Melt the butter and add the garlic. Cook for 1 minute. Add the onions, carrots, celery, Worcestershire sauce, hot sauce, and seasonings. Stir to combine and soften for 5-6 minutes.
- Add the drained pinto beans, then the chicken broth and heavy cream, if using. Bring to a boil, then reduce to a simmer.
- Add the ham back. Let it simmer, partially covered, for 30 minutes. (Run a silicone spatula along the bottom every 10 minutes or so, to lift any ingredients settling to the bottom.)
- Add the spinach and let it wilt, about 3 minutes.
- Taste, and adjust any seasonings as needed. Transfer to serving bowls and sprinkle with freshly grated Parmesan cheese if desired.
Notes
- For crock pot use, omit the wine and cook on low for 6 hours or high for 3-4 hours, adding spinach in the last 5 minutes.
- Optional step is frying ham and deglazing with wine before adding other ingredients to deepen flavor.
- Hot sauce, Worcestershire sauce, and mustard powder add flavor dimension without making the soup spicy.
- Use white wines like Pinot Grigio, Chardonnay, or Sauvignon Blanc if deglazing with wine.
- Low sodium chicken broth is recommended to control saltiness from ham and canned beans.
- Canned beans can be swapped for other varieties like Great Northern or Cannellini; dried beans require separate preparation.
- Store finished soup in an airtight container refrigerated up to 3 days or frozen up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10cups
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Calories | 314kcal | 16% |
| Carbohydrates | 29g | 10% |
| Protein | 19g | 38% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 28mg | 9% |
| Sodium | 510mg | 21% |
| Potassium | 744mg | 16% |
| Fiber | 9g | 36% |
| Sugar | 2g | 4% |
| Vitamin A | 2247IU | 45% |
| Vitamin C | 5mg | 6% |
| Calcium | 75mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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