Leftover Easter Ham Soup
A comforting and hearty soup made with leftover Easter ham and fresh vegetables, perfect for any time of year.
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.
Notes
Serve the soup hot in bowls. It pairs well with crusty bread or a side salad. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2-3 months. Reheat on stove or microwave before serving.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 18gFat: 5gSaturated Fat: 1.5gSodium: 800mgFiber: 4gSugar: 3g
Tried this recipe?Let us know how it was!