Tasty Ham Stew

I stumbled upon this ham soup idea back when I was figuring out what to do with our Easter dinner extras. Now my family deliberately buys more ham just so we can make this soup! The way those smoky bits mix with soft beans and crisp veggies in that flavorful broth just brings smiles all around. Let me share my tried-and-true tricks for turning basic items into a bowl of pure comfort.

What Makes This Dish Special

Whenever I cook this soup my home fills with the most amazing smell. The ham gets crispy at first then blends with those garden-fresh veggies and herbs creating flavor depth that'll have you wanting more. Even my fussy nephew who says he hates soup asks for seconds of this one!

Everything You'll Need

• Ham: 2½ cups chopped using holiday leftovers works wonderfully.
• Pinto Beans: Two cans they bring such nice smoothness.
• Garden Veggies: My combo of onion carrot and celery plus baby spinach.
• Broth: 6 cups low sodium chicken stock you'll thank me for picking low sodium.
• White Wine: ½ cup this is my hidden trick for wonderful taste.
• Seasonings: My go-to mix of herbs plus Worcestershire for richness.
• Extra Touch: A bit of cream and fresh Parmesan makes it truly special.

Let's Start Cooking

Kick Off The Flavor

Warm up your largest pot and brown that ham until golden. This part creates amazing taste.

Pour With Purpose

Add your wine getting all those yummy bits from the bottom. They're tiny flavor treasures.

Create Your Foundation

Add those veggies with butter and spices letting them soften and release their scent.

Mix It Together

Now pour in your beans and broth maybe that touch of cream if you're feeling fancy.

Wrap It Up

Let everything bubble gently then throw in fresh spinach last for brightness and nutrients.

From My Experience

This soup tastes even better tomorrow so feel free to make plenty! It stays good in your fridge for three days or put it in the freezer for up to three months. I always have warm crusty bread ready for soaking up every drop of that tasty broth. Sometimes I'll use different beans or add whatever veggies look fresh in my fridge.

Personal Touches

Some days I like it more soupy other times I pour in extra cream for thickness. Try using kale rather than spinach or throw in some chopped potatoes for more substance. What's great about this soup is how adaptable it is just like my grandma used to say recipes are merely suggestions!

Serving Suggestions

I enjoy this soup in large deep bowls with plenty of rustic bread nearby. Sometimes I'll add more parmesan on top and watch as it melts into the soup. For guests I'll make some garlic bread that's fantastic for soaking up all that savory goodness.

Helpful Cooking Hints

Here's what I've figured out after countless batches: brown that ham until golden it really transforms the flavor. Keep your heat low after combining everything you want those tastes to mix not cook away. And always check seasoning before adding salt that ham brings plenty already.

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Storage Solutions

This soup tastes better on day two! Just pop it in a sturdy container in your fridge it'll remain tasty for around three days. Want to save some? No problem! It freezes wonderfully for up to three months. Just move it to your fridge overnight when you're craving it again.

Pro Pointers

I picked up these tricks over many years making this soup: grab low sodium broth so you can adjust salt yourself. Put those soft greens in right at the end they'll soften perfectly in the hot liquid. And don't skip the wine when scraping those ham bits that's where tons of flavor comes from.

Handy Equipment

My trusty Dutch oven works great for this soup its thick bottom prevents sticking. I always grab my flexible spatula when I'm scraping those tasty brown bits. And those clear storage containers with snap-on tops? They're perfect for keeping leftover soup fresh and avoiding any leaks.

Perfect Pairings

Some evenings I'll toss together a simple green salad while the soup bubbles away. A chunk of fresh bread warmed in the oven makes dinner feel extra cozy. When I'm going all out I'll mix some garlic butter and spread it on toasted bread slices absolutely wonderful with this soup.

New Variations

Some weeks I'll switch up the beans or toss in more vegetables. My sister prefers when I use kale instead of spinach and my neighbor always adds a dash of red pepper flakes for some kick. That's what makes cooking fun putting your own spin on things.

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Clever Leftover Ideas

It's amazing how this dish that began as a way to use up extra ham has become the reason we get more ham! Every holiday I now set aside enough for at least one big pot of this tasty soup.

Frequently Asked Questions

→ Can I use my crockpot for this?

Absolutely, just toss all ingredients except spinach together and cook on low around 6 hours or high for 3-4 hours. Throw in the spinach during the last 5 minutes so it wilts nicely.

→ Is wine really needed?

Wine gives it depth but you can skip it. Just pour in some extra chicken broth instead. If you want to use wine, go with something dry and white like Pinot Grigio.

→ Which beans should I use?

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

→ Will adding hot sauce make it too spicy?

Don't worry, the hot sauce just boosts flavor without adding heat. It works with the Worcestershire and mustard powder to make everything taste better.

→ How long can I keep leftovers?

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

Conclusion

This filling ham and bean stew turns your leftover ham into something amazing. Loaded with veggies and beans, it's a soul-warming meal you can fix on your stovetop or toss in your slow cooker.