Leftover Ham Soup
The Honeybaked Hams
that we love so much always seems to be a little too much. When we
have had enough for awhile, I chop the remaining ham and freeze it. It
is perfect for a delicious soup months later.
In a soup pot, heat 2 Tbsp. olive oil
add: 1/2 small onion, chopped
2 stalks of celery, chopped
Saute vegetables until soft and add :
4 cups homemade chicken broth (or canned if you have to)
1-1 1/2 cups chopped leftover ham (not necessary to defrost)
Simmer until ham is defrosted (at least 30 minutes.)
1 can of white beans (Northern, Canneloni or Kidney)
fresh ground pepper
salt to taste
1 Tbsp. fresh chopped parsley
1/2 teas. dried oregano
Top bowls with grated Asiago cheese and serve.
If you use the ham bone in preparing the soup, chill the
soup and remove the fat before reheating.