Description
A comforting soup packed with ham and spinach, perfect for a cozy meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 2 1/2 cups ham, diced
- 1/2 cup dry white wine, for deglazing (optional)
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 yellow onion, diced
- 3/4 cup carrots, diced
- 2 celery ribs, diced
- 11/2 teaspoon Worcestershire sauce
- 11/2 teaspoon hot sauce
- 32 oz. pinto beans, drained
- 6 cups low sodium chicken broth
- 1/4 cup heavy cream (optional)
- 2 cups spinach, fresh
- 11/2 teaspoon dried oregano
- 11/2 teaspoon dried basil
- 11/2 teaspoon dried parsley
- 11/2 teaspoon mustard powder
- 1/41/2 teaspoon ground sage
- 1/41/2 teaspoon pepper
Instructions
- Start with Ham: Begin by chopping the ham into small pieces. You will want to see little chunks of meat, which will crisp up beautifully. They should smell savory as they cook. Ensure not to cut them too large to achieve that nice golden color.
- Cook the Ham: Sizzle the diced ham in the large pot over medium heat until it is crispy and browned. Pay attention to the sound of it crisping and enjoy the aroma filling your kitchen. Be careful not to walk away as it can get overly crunchy if left too long.
- Add the Spinach: Toss in the fresh spinach and stir. The spinach will wilt quickly, turning a vibrant green, adding not only color but also nutrients to the soup. Avoid overcooking to maintain its lovely texture.
- Pour in the Broth: Add your choice of broth to the pot and bring it to a simmer. The mixture will start to smell wonderful, and the broth will turn a rich color. Taste to check the saltiness; adjust with water or low-sodium options if necessary.
- Stir in the Beans: Add the drained canned beans to the mix, giving everything a good stir. You will notice the broth thickening slightly as the beans heat up. Be careful not to overheat; they only need a little warmth to be ready.
- Serve Warm & Enjoy: Ladle the soup into bowls and serve it warm. The steam should rise with a hearty smell. Enjoy every bite slowly to appreciate the cozy flavors.
Notes
- Storage Tips: Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. This soup freezes very well.
- Expert Tips: If the soup tastes overly salty, consider using low sodium broth and rinsing your beans to help moderate the flavor. When beans turn mushy, avoid prolonged cooking; canned varieties only need brief heating. If your ham is not crisping, use smaller cubes and cook them in hot oil for better browning. For additional flavor, deglazing the pot with wine (or broth if preferred) after cooking can enhance the soup’s taste. If you desire a different twist, substitute various canned beans to keep the dish exciting.
- Reheating Instructions: To reheat, warm on the stovetop over medium heat until heated through, ensuring it does not boil.
- Serving Suggestions: Serve with crusty bread or rolls. Top with grated Parmesan cheese for added flavor. Pair with a green salad for a complete meal.
- Recipe Variations: Substitute spinach with kale for different flavors. Add diced potatoes for a heartier soup. Use different types of beans for varied texture.
- Ingredient Notes: Choose firm, fresh spinach, and use dried beans if you prefer, making sure to soak them beforehand according to ham and bean soup directions.
Nutrition
- Serving Size: 1 cup
- Calories: 314
- Sugar: 2g
- Sodium: 510mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 9g
- Protein: 19g
- Cholesterol: 28mg