Be sure to try my Ham Casserole and Pork Stew recipes next!
Ham Soup
This ham soup recipe is definitely one of my favorite ways to use up leftover ham. It’s a breeze to make on the stove top or in the crock pot, and I love that it’s freezer-friendly. It’s also light yet satisfying, and filled with vegetables like spinach (or kale), which makes me feel good about eating it! Unlike my ham and bean soup recipe (which is made with dried beans), this recipe is made with canned beans, which makes this soup come together quickly and easily. The combination of seasonings and flavor enhancers in this soup take it over the top for sure! BONUS: In this recipe, we first fry the ham in the soup pot which makes it nice and crispy, enhances it’s flavor, and adds “fond” to the pot which is deglazed with wine to transfer flavor into the broth!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Fry the ham in olive oil until golden and crisp. Set aside and deglaze the pot with white wine. Reduce by half.
Add the butter, garlic, onions, carrots, celery, seasonings, hot sauce, and Worcestershire sauce and cook for 5-6 minutes. Add the beans and chicken broth. Bring to a boil, reduce to a simmer, and add the ham back.
Simmer for 30 minutes, partially covered. Stir in the spinach. Serve!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This soup freezes very well.
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Tried This Recipe?
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4.5 quart Dutch oven– This is a great size for this recipe. Food Storage Containers– These are what I use to freeze this stew, they are leak proof, microwave safe, stackable, and BPA free. Pinch Bowls– For measuring out seasonings ahead of time. Better Than Bouillon– This is what I use to make broth. It takes up very little storage space! 16 oz. storage containers I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.
