Introduction: Empty-the-Fridge Ham Soup
After Christmas, we still had a healthy hank of ham left to enjoy. We used some up in sandwiches, and some in Leftover Ham Hash with Pineapple. What do with that last bit? And some holiday meals odds and ends that included leftover succotash, black eyed peas and green beans, rice, and a bit of frozen diced potatoes? Why make soup, of course!
This comforting and flavorful, super easy recipe reminds us that soup is almost the perfect dish. All soup needs is the time to fuse all the great complementary flavors of the main protein with vegetables and the broth base, and anyone can look like a gourmet cook. Either that, or we're super easy to please - but this made a great soup that we think others will enjoy, too!
Step 1: Ingredients
For our Leftover Ham Soup we used:
- Leftover Ham, of course - about 3 cups worth, chopped
- Leftover Succotash (limas and corn in a butter sauce) - about 1 1/2 cups
- Leftover Blackeyed peas with green beans - about 1 cup
- Leftover Frozen diced potatoes- about one cup
- Leftover cooked white rice - about 1 cup
- 1/2 white onion - diced
- Concentrated vegetable broth base - 1 tsp/8 ounces of boiling water
- Old Bay Seasoning - 2 tspns or to taste
- Ground pepper to taste
- Dried basil - about 1 tspn
Step 2: Saute Onions & Ham
Saute your diced onion, and then add your ham, and stir together over low heat.
Step 3: Add Water, Left Over Veggies & Soup Base
We used about 6 cups of water, dumped in all the leftovers, seasonings of choice, and brought the whole thing to a roiling boil, before adding the vegetable broth base - about 5 teaspoons.
Step 4: Cover & Simmer 1 Hour
Put the whole thing on a back burner, and simmer on low for at least one hour, stirring occasionally.
Step 5: Ladle and Serve!
There you have it! Quick and easy Leftover Ham Soup and a clean fridge to boot!
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