Ham Soup

Ham Soup

Nothing short of pure heaven in a bowl.


  • 1 tablespoon olive oil
  • 2 ½ cups ham, diced
  • 2 tablespoons butter
  • ½ cup white wine
  • 3 cloves garlic
  • 1 onion, diced
  • Handful baby carrots, diced
  • 2 celery ribs, diced
  • 1 teaspoon Worcestershire
  • 1 teaspoon hot sauce
  • 2 (16 ounce) cans pinto beans, drained
  • 6 cups chicken broth
  • ¼ cup heavy cream
  • 2 cups spinach
  • Parmesan for serving


  • 1 teaspoon EACH: oregano, basil, parsley, mustard powder
  • ¼ teaspoon pepper


Heat olive oil in Dutch oven over medium-high heat.  Add ham and cook until golden and crisp, 1-2 minutes per side.  Remove from pot and set aside. 

Turn off heat and add wine.  Set heat to medium and use a wooden spoon to deglaze pan.  Let wine bubble and reduce by half (about 4 minutes).

Add butter to melt and add garlic.  Cook 1 minute.  Add onions, carrots, celery, Worcestershire, hot sauce, and seasonings.  Stir to combine and cook 10 minutes.

Add pinto beans, broth, and cream.  Bring to a boil then reduce to simmer. 

Add ham back.  Simmer, partially covered, 30 minutes. 

Add spinach, and let wilt, 3 minutes.

Serve with Parmesan on top.

This recipe is from The Cozy Cook.