Leftover Ham and Bean Soup
Description
Not sure what to do with all of that leftover ham? Why not make a delicious soup? It is easy to make, hearty and the flavors are perfectly balanced. Serve with a crusty bread.
Ingredients
1 leftover ham bone
2 c. leftover ham, chopped in cubes
2 T. olive oil
2 bay leaves
1 large onion, chopped
2 medium carrots, chopped
3 celery stalks, chopped
3-4 cloves garlic, minced
1 whole parsnip, peeled and cleaned (left whole for easy removal before serving)
3 -15 oz. cans cannelini beans (white kidney beans), drained and rinsed
8 c. low-sodium vegetable broth
1 t. cumin
1 t. thyme
salt, to taste
freshly ground black pepper, to taste
¼ c. fresh parsley, chopped
Directions
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Wash vegetables and chop, as needed. Chop ham into cubes.
In a large soup pot or Dutch oven, heat olive oil. Add onion, celery and carrots; cook about 5 minutes, until onion is tender. Add garlic, ham, ham bone, parsnip, bay leaves and the broth. (If you don't have a ham bone, just omit it.) Bring to a boil; lower heat to medium; cook about 30 minutes.
Add rinsed/drained beans, cumin, thyme; season with salt and pepper; cook 30 minutes.
Remove ham bone, bay leaves and parsnip.
Serve, garnished with parsley.
8 servings