why make this recipe
Leftover Easter Ham Soup is a fantastic way to make use of extra ham after your holiday feast. Instead of letting delicious ham go to waste, this soup transforms it into a comforting meal. Not only is it easy to prepare, but it also combines hearty vegetables and flavorful broth, making it a perfect dish for any time of year. Plus, it’s a one-pot meal that warms you up and fills you up!
how to make Leftover Easter Ham Soup
Ingredients:
- 2 cups leftover Easter ham, diced
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup potatoes, diced
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 cup green peas (optional)
- Fresh parsley for garnish
Directions:
- In a large pot, sauté onions, carrots, celery, and garlic until softened.
- Add diced ham and cook for an additional 2-3 minutes.
- Stir in the broth, potatoes, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the potatoes are tender.
- If using, add green peas and cook for another 5 minutes.
- Serve hot, garnished with fresh parsley.
how to serve Leftover Easter Ham Soup
Serve the soup hot in bowls. You can add a sprinkle of fresh parsley to make it look nice. This soup goes well with crusty bread or a side salad for a complete meal. It’s perfect for lunch or dinner.
how to store Leftover Easter Ham Soup
If you have leftovers, let the soup cool down to room temperature. Then, place it in an airtight container and store it in the refrigerator for up to 3 days. You can also freeze it in a freezer-safe container for up to 2-3 months. When ready to eat, just reheat on the stove or in the microwave.
tips to make Leftover Easter Ham Soup
- For more flavor, try adding a bay leaf while the soup simmers. Just remember to remove it before serving.
- Feel free to use any veggies you have on hand, like bell peppers or corn.
- If you prefer a thicker soup, mash some of the potatoes in the pot before serving.
variation
You can try adding different herbs, like rosemary or oregano for a unique twist. If you enjoy a spicy kick, toss in a pinch of red pepper flakes. You can also use leftover turkey instead of ham for a different flavor.
FAQs
Q: Can I use fresh ham instead of leftover ham?
A: Yes, you can! Just cook the ham until it’s tender before dicing and adding it to the soup.
Q: Can I make this soup in a slow cooker?
A: Absolutely! Just add all the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Q: Is this soup gluten-free?
A: Yes, this soup is gluten-free as long as you use gluten-free broth. Always check the labels to be sure.
Leftover Easter Ham Soup
Ingredients
Main Ingredients
- 2 cups leftover Easter ham, diced
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup potatoes, diced
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 cup green peas (optional)
- Fresh parsley for garnish
Instructions
Preparation
- In a large pot, sauté onions, carrots, celery, and garlic until softened.
- Add diced ham and cook for an additional 2-3 minutes.
- Stir in the broth, potatoes, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the potatoes are tender.
- If using, add green peas and cook for another 5 minutes.
- Serve hot, garnished with fresh parsley.