White Bean & Leftover Ham Soup

I can’t deny it – we are a soup family- I love soup and my husband and kids do to. Well, not exactly. The reality is that I love soup, my husband loves craft beer and my kids love chicken broth.

It works.

I wanted to write about this White Bean & Ham Soup because it’s almost Easter and while some people make casseroles with leftover holiday meat, I prefer to make soup. After all, you can always double the recipe and freeze half for next month when your short on dinner-making-time. Talk about a great way to stretch a meal! Yummy!

If you’re a soup lover like myself, be sure to check out MealDiva Approved Chicken Soup, Potato Soup and Carrot Soup as well. Enjoy!

White Bean & Ham Soup

Ingredients:

• 2 tbs. olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 ribs. Celery, diced
• 2 red potatoes, peeled and cubed
• 4 cloves garlic, peeled and grated
• A pinch of red pepper flakes
• 6 cups chicken stock
• 2 (15oz) cans white beans, rinsed and drained
• 1 chunk Parmesan rind (optional)
• 1 bay leaf
• 1 cup frozen corn, thawed
• Salt and pepper to taste
• 1-2 cups left over ham, cut into bite sized pieces

Directions:

1. Heat olive oil in a large soup pot over medium heat.
2. Add onions, carrots and celery, sautéing until soft, about 3 minutes.
3. Add garlic and red pepper flakes and cook for 1 minute.
4. Add chicken broth, beans, Parmesan rind and bay leaf.
5. Increase heat to high and bring to a boil.
6. Reduce heat to a bare simmer, add corn and ham and cook for 15 minutes.
7. Remove bay leaf and season with salt and pepper.
8. Ladle in to bowl and serve with crusty bread!

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