Ham Soup

Ingredients

• 1 tbsp olive oil
• 2 1/2 cups ham diced
• 1/2 cup white wine
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 yellow onion, diced
• 3/4 cup carrots, diced
• 2 celery ribs, diced
• 1 tsp Worcestershire sauce
• 1 tsp hot sauce
• 32 oz pinto beans, drained but not rinsed
• 6 cups low sodium chicken broth
• 1/4 cup heavy cream
• 2 cups spinach
• 1 tsp dried oreganao
• 1 tsp dried basic
• 1 tsp parsley
• 1 tsp mustard powder
• 1/4 tsp ground sage
• 1/4 tsp pepper
• Parmesean cheese

  Instructions

• Heat olive oil over medium high heat, add the ham and cook until golden and crisp. Set aside and dice once cooled if not already diced
• Turn the heat off and add wine. Set the heat to medium and use a spatula to clean the bottom and sides of the pot. Let it bubble and gently reduce by half, about 4 minutes
• Melt butter and add the garlic. Cook for 1 minute. Add the onions, carrots, celery, Worcestershire sauce, hot sauce and seasoning. 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 and then reduce to a simmer.
• Add the ham back. Let it simmer, partially covered for 30 minutes. Stir and scrape up the bottom every 10 minutes or so.
• Add the spinach and let it wilt for about 3 minutes
• Taste and adjust seasonings as needed. Server and add grated Parmesean cheese.