Leftover Ham Soup

• 1 tablespoon olive oil
• 1 cup sweet onion small diced
• 1 medium carrot small diced
• 2 cloves garlic minced
• 1 pinch salt and pepper
• 1/2 cup red wine
• 1 cup chard chiffonade
• 1 cup ham finely diced leftover, or more to your liking
• 1 cup diced tomatoes canned
• 1 cup canned beans I used black eyed peas
• 3 cups beef stock or other stock
• 1 pinch chili powder
• white cheddar Optional

1. In a medium pot over medium high heat add one tablespoon of olive oil.
2. Once oil is hot, add onions, carrots and garlic and stir frequently.
3. Add a pinch of salt and pepper and stir.
4. Cook for 3 minutes, continuing to stir.
5. Reduce heat if your pan begins to smoke.
6. Add red wine and stir.
7. Cook for an additional 2-3 minutes.
8. Add chard and ham and cook for another 4 minutes, allowing the ham's juices to release.
9. add tomatoes and canned beans and stir.
10. Add stock and chili powder and stir.
11. Cook for at least 5-10 minutes longer.
12. Taste for seasonings and serve with slices

olive oil, sweet onion, carrot, garlic, salt, red wine, chard chiffonade, ham finely, tomatoes, beans i, beef stock, chili powder

Taken from www.yummly.com/recipe/Leftover-Ham-Soup-1661177 (may not work)