Leftover Ham and Bean Soup
The Ingredients
Looking for a delicious and comforting way to use up leftover ham? Look no further than this hearty and flavorful Leftover Ham And Ban Soup! Packed with tender ham, aromatic vegetables, and creamy cannellini beans, this soup is easy to make and perfect for chilly days.
Ingredients
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- 2 tablespoons olive oil
- 1 large onion (chopped)
- 3 stalks celery (chopped)
- 2 medium carrots (chopped)
- 3 cloves garlic (minced)
- 2 cups leftover ham (chopped in cubes)
- 1 leftover ham bone (optional)
- 1 whole parsnip (peeled and cleaned)
- 2 bay leaves
- 8 cups vegetable broth (low sodium)
- 19 ounce cannellini beans (1 can, drained and rinsed)
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- ⅛ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- ¼ cup fresh parsely (chopped, for garnish)
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In a large soup pot, heat olive oil over medium heat. Add onion, celery and carrot and cook for 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 skip it.
Bring to a boil and lower heat to medium. Let cook for about 30 minutes.
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Add the rinsed beans, cumin, thyme and season with salt and pepper. Continue cooking for another 30 minutes.
Remove the ham bone, bay leaves and parsnip.
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