Leftover Ham and Veggie Soup

Leftover Ham and Veggie Soup

by Sergio Soto 6 months ago
0 (0)
35 minutes
387.8 kcal
46.2 g carbs
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. 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. 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. 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