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