There will be happy tummies when you make this yummy soup!
Thanksgiving can leave us scratching our heads wondering what to do with all those leftovers, especially when you’re sooo over slaving in the kitchen! I get it! I shared a way to use up leftover turkey but what if you have HAM languishing unused and unloved in the fridge after last week? Here’s a yummy, hearty soup that doesn’t take much to throw together but tastes like it took all day.
Perfect for simmering while you start hauling totes of Christmas decorations out of storage and struggling with half-lit strands of lights that you KNOW worked when you put them away! Ugh!
A “Souper” Way to Use Up that Leftover Ham!
Starts off with sauteeing some onion, garlic and celery in olive oil in a big stockpot. When they’ve gotten all yummy and transparent, add water and bouillon. Then toss in diced potatoes, sliced carrots and simmer til they’re tender. Finally, add beans and ham, heat through and serve- oooh how about some cornbread to go with it?
Here’s the easy recipe! As with all soup, it’s so forgiving! Let it simmer on low heat all afternoon and it’s even better the next day! This makes a big batch, enjoy!
Half Fast Ham and Bean Soup
Homemade but quickly put together, this hearty soup uses leftover ham and canned navy beans in a savory broth with vegetables.
- 3 T olive oil
- 2 cups celery sliced
- 1/2 medium onion chopped
- 2-3 cloves fresh garlic pressed
- 2 quarts water
- 4 cubes Knorr Vegetable Bouillon Cubes
- 2 T Better Than Bouillon Chicken Base paste type
- 2-3 medium potatoes cubed
- 2 cups raw carrot peeled and sliced
- 2-3 cups (or more) cooked ham chopped or ground
- to taste fresh ground pepper
- 1-2 T parsley for color
- 3 cans navy beans drained and rinsed
Saute onion, celery and garlic in olive oil until transparent and fragrant. Add water, bouillon, potatoes, carrots. Simmer til tender. Add drained beans and chopped ham, heat through. Awesome served with cornbread!
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