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

Steps

1. Wash vegetables and chop, as needed. Chop ham into cubes.
2. 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.
3. Add rinsed/drained beans, cumin, thyme; season with salt and pepper; cook 30 minutes.