Ham Soup

← soups
Ingredients
1 tablespoon butter
2 cups ham, diced
½ cup white dry white wine or water or broth
2 tablespoons butter
3 cloves garlic, minced
1 yellow onion, diced
¾ cup carrots, diced
2 celery ribs, diced
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce, I used sriracha
1 tsp oregano
1 tsp basil
1 tsp mustard powder
1/4 tsp sage
1/4 tsp black pepper
32 oz. navy beans, (Two 15 oz. cans) Drained but not rinsed.
6 cups ham bone broth (or chicken broth if ham is not available)

Directions
Heat butter in a large pot over medium high heat. Add the ham and cook until golden and crisp, 1-2 minutes per side. Set aside.

Turn the heat off and add the wine. Set the heat to medium and use a silicone spatula to “clean” the bottom and sides of the pot. Let it bubble gently and reduce by half, about 4 minutes.

Melt the butter and add the garlic. Cook for 1 minute. Add the onions, carrots, celery, Worcestershire sauce, hot sauce, and seasonings. Stir to combine and soften for 5-6 minutes.

Add the drained beans, then the broth. Bring to a boil, then reduce to a simmer. Add the ham back. Let it simmer, partially covered, for 30 minutes stirring occasionally to prevent sticking.

Taste, and adjust any seasonings as needed. Transfer to serving bowls and sprinkle with freshly grated Parmesan cheese if desired.