One delicious way to use up those leftover holiday ham is to make this Ham and White Bean Soup!
So we’re not done yet with leftovers.
Friends from CDO sent us their yummy Holiday Ham during the Christmas season plus there’s also a ham giveaway from peanutbutter♥‘s office. We had too much ham to handle over the holidays and now has a lot of leftovers. That means you’ll probably see a few leftover ham recipes here at The Peach Kitchen as I try to turn them into something different this start of the year.
Let me start with this Ham and White Bean Soup. I feel that with this soup I’m slowly easing myself into healthier eating because it contains a lot of vegetables. I’m slowly shying away from carbs as I’ve must have eaten a truckload the past two and a half weeks.
I am a soup person. I could eat any kind of soup for breakfast, lunch, or dinner and enjoy it. However not everyone is like me here at home and this soup needs to be accompanied by a sandwich, fish, or chicken. So I fried fish for them and they ate this with rice…heehee
Tomorrow is the start of another busy weekend. It’s my MIL’s 70th birthday and my peanutbutter♥ only gets one day off as they transition into new rest days. Oh, and Ykaie is back having Math classes on saturdays.
Happy Friday you guys!
♥ If you make this recipe, be sure to snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!Print
Ham and White Bean Soup
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 large white onion, chopped
- 1 1/2 cup leftover ham, cut into cubes (I used CDO Holiday Ham)
- 1 large carrots, cut into cubes
- 1 cup chopped celery
- 1 bay leaf
- 5 cups water + 1 chicken cube OR 5 cups chicken stock
- 1 can white kidney beans (cannelini beans), drained and rinsed
- 1/2 tsp thyme
- 1/4 tsp cumin
- salt and pepper to taste
- chopped parsley for garnish
- Heat olive oil in a large pot. Saute onion and garlic until onion becomes translucent.
- Add ham, carrots, and celery and saute for two minutes. Pour in water (or chicken stock) and add the chicken cube and bay leaf. Stir.
- Bring to a boil and turn heat to low. Simmer for about 30 minutes.
- Add white beans, cumin, thyme and season with salt and pepper. Bring to a boil and continue simmering for another 30 minutes.
- Garnish with chopped parsley before serving and serve with crusty bread on the side.