Leftover Ham and Veggie Soup

Name: Leftover Ham and Veggie Soup recipe
Prep time: 25 min
Cook time: 35 min
Yield: 8 cups
Cuisine: Global
Ingredients: 2 tablespoons olive oil; 1 large onion, diced; 3 large russet potatoes, diced; 2 cups diced cooked ham; 2 cups diced carrots; 1 cup diced celery; 2 tablespoons dried parsley; 2 tablespoons Italian seasoning; 2 dried bay leaves; 3 (14.5 ounce) cans chicken broth; 1 (15 ounce) can corn, drained; 1 (15 ounce) can peas, drained; 2 tablespoons butter; ground black pepper to taste; ½ cup shredded Cheddar cheese

by Sergio Soto 1 year ago

0 (0)

35 minutes

387.8 kcal

46.2 g carbs

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Description

I created this soup using leftover ham and veggies I had on hand. It's quick and easy. Hope you like it.

Ingredients

2 tablespoons olive oil
1 large onion, diced
3 large russet potatoes, diced
2 cups diced cooked ham
2 cups diced carrots
1 cup diced celery
2 tablespoons dried parsley
2 tablespoons Italian seasoning
2 dried bay leaves
3 (14.5 ounce) cans chicken broth
1 (15 ounce) can corn, drained
1 (15 ounce) can peas, drained
2 tablespoons butter
ground black pepper to taste
½ cup shredded Cheddar cheese

Directions

1. Heat olive oil over medium heat in a large stockpot. Add onion; cook and stir until softened and translucent, 3 to 4 minutes.
2. Place potatoes, ham, carrots, celery, parsley, and Italian seasoning into pot. Cook and stir until vegetables begin to soften, about 5 minutes. Add bay leaves, chicken broth, corn, and peas and bring to a boil, about 5 minutes. Reduce heat to medium and cook until vegetables have cooked down and are tender, about 20 minutes.
3. Remove bay leaves; add butter and pepper to taste. Top with shredded Cheddar cheese.

Nutrition Facts

serving: 8 cups

calories: 387.8 kcal

carbohydrates: 46.2 g

protein: 15.8 g

saturated fat: 6.6 g

cholesterol: 39 mg

sodium: 1460.9 mg

fiber: 7.7 g

sugar: 7.7 g