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This hearty ham and bean soup transforms holiday leftovers into a satisfying meal. The combination of smoky ham, tender beans, and fresh vegetables creates a rich, comforting broth that has become a post-holiday tradition. Simple ingredients come together to make an incredibly flavorful soup that's perfect for cool evenings.
Recipe Highlights
The magic starts when diced ham crisps up in the pot, releasing its smoky flavor. Fresh vegetables and herbs layer in more depth, while creamy beans add body to the broth. This soup develops even richer flavors as it simmers, making it an ideal make-ahead meal.
Essential Ingredients
- Ham: 2½ cups diced leftover ham
- Pinto Beans: Two 15 oz cans, drained and rinsed
- Vegetables: Diced onion, carrots, celery, fresh spinach
- Broth: 6 cups low-sodium chicken broth
- White Wine: ½ cup for deglazing
- Seasonings: Fresh herbs, Worcestershire sauce
- Optional: Heavy cream, grated Parmesan
Preparation Steps
- Initial Sear
- Crisp the diced ham until golden brown to develop flavor.
- Deglaze
- Add wine to release browned bits from pot bottom.
- Vegetable Base
- Sauté vegetables with butter and seasonings until tender.
- Final Assembly
- Add beans and broth, simmer gently.
- Finishing Touch
- Stir in fresh spinach just before serving.
Recipe Notes
The flavors continue developing overnight, making leftovers particularly delicious. Store in the refrigerator for up to three days or freeze for three months. Serve with crusty bread to soak up the flavorful broth. The recipe adapts well to different beans and seasonal vegetables.
Variations
Adjust the broth-to-cream ratio to achieve desired consistency. Substitute kale for spinach or add diced potatoes for extra heartiness. The recipe's flexibility allows for easy customization based on available ingredients.
Serving Suggestions
Ladle into deep bowls and top with freshly grated Parmesan. Serve alongside crusty bread or garlic toast for a complete meal. The soup's hearty nature makes it perfect for casual dinners or special occasions.
Key Techniques
Take time to properly brown the ham for maximum flavor development. Maintain a gentle simmer to allow flavors to meld without reducing too quickly. Taste before adding salt, as ham provides natural seasoning.
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Storage Instructions
Store cooled soup in airtight containers in the refrigerator for up to three days. For longer storage, freeze portions for up to three months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
Professional Tips
Use low-sodium broth to control seasoning. Add leafy greens just before serving to maintain texture. The wine deglazing step is crucial for developing depth of flavor - don't skip it.
Equipment Recommendations
A heavy-bottom Dutch oven provides even heating and prevents sticking. A sturdy silicone spatula helps scrape up flavorful browned bits. Airtight storage containers with secure lids ensure proper storage.
Accompaniments
A simple green salad adds freshness to the meal. Warm crusty bread or toasted baguette slices with garlic butter complement the soup perfectly. The combination creates a satisfying and complete dinner.
Recipe Adaptations
Experiment with different bean varieties or additional vegetables. Consider adding kale instead of spinach for heartier greens. A pinch of red pepper flakes can provide gentle heat if desired.
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Origin Story
Originally created to utilize holiday ham leftovers, this soup has become a beloved recipe that inspires purchasing extra ham specifically for its preparation. It exemplifies how leftovers can inspire new family favorites.
Wrap-Up
This hearty bean and ham soup is a simple way to make use of leftover ham. Brimming with beans and vegetables, it’s a cozy meal that’s great for stovetop or slow-cooking methods.Frequently Asked Questions About the Recipe
- → Can I cook this in a slow cooker?
- Yes! Toss in all your ingredients, leaving out the spinach. Cook on low for about 6 hours or on high for 3-4 hours. Stir in the spinach at the last minute to wilt.
- → Is it okay to skip the wine?
- Absolutely, wine is optional. Swap it with extra chicken broth for the same amount of liquid. If you do use it, pick a dry white like Pinot Grigio.
- → What beans work best for this recipe?
- Pinto beans are recommended, but any canned beans will do the trick. Try Great Northern, Cannellini, or Navy beans. Just drain them, no need to rinse.
- → Will the hot sauce make it spicy?
- Not at all! The hot sauce brings flavor and blends with the Worcestershire and mustard powder for a rich depth of taste.
- → How long can I store the soup?
- Keep it in the fridge for up to 3 days or freeze for 3 months. It holds up really well in the freezer.