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A menu from the Froghaven Recipe Book

print page and trim to 5" x 7" to add to your cookbook)

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
         crushed garlic

Saute vegetables until soft and add :

4 cups homemade chicken broth (or canned if you have to) and
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.

Source: Karin


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