Leftover Ham and Veggie Soup

Leftover ham and veggies are made delicious in this quick and easy to make soup that combines favorite leftovers with flavorful seasonings and chicken broth for a tasty dinner.

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 388 Calories

Ingredients

• 2 tablespoons butter
• 2 tablespoons dried parsley
• 2 tablespoons olive oil
• ground black pepper to taste
• 1 large onion, diced
• 3 (14.5 ounce) cans chicken broth
• 1 cup diced celery
• 2 cups diced carrots
• ½ cup shredded Cheddar cheese (Optional)
• 2 tablespoons Italian seasoning
• 1 (15 ounce) can peas, drained
• 2 cups diced cooked ham
• 2 dried bay leaves
• 1 (15 ounce) can corn, drained
• 3 large russet potatoes, diced

Recipe Instructions

Step 1

Heat olive oil over medium heat in a large stockpot. Add onion; cook and stir until softened and translucent, 3 to 4 minutes.

Step 2

Place potatoes, ham, carrots, celery, parsley, and Italian seasoning into pot. Cook and stir until vegetables begin to soften, about 5 minutes. Add bay leaves, chicken broth, corn, and peas and bring to a boil, about 5 minutes. Reduce heat to medium and cook until vegetables have cooked down and are tender, about 20 minutes.

Step 3

Remove bay leaves; add butter and pepper to taste. Top with shredded Cheddar cheese.