Leftover Ham Soup Food

LEFTOVER HAM AND BEAN SOUP

Steps:

• In a large soup pot, heat olive oil. Add onion, celery and carrot and cook for about 5 minutes until onion is tender.
• Add garlic, ham, ham bone, parsnip, bay leaves and the broth. If you don't have a ham bone, just skip it. Bring to a boil and lower heat to medium. Let cook for about 30 minutes.
• Add rinsed beans, cumin, thyme and season with salt and pepper. Continue cooking for another 30 minutes.
• Remove ham bone, bay leaves and parsnip. Garnish with parsley and serve.

LEFTOVER HOLIDAY HAM & SPLIT PEA SOUP

Steps:

• Chop veggies and meat, then combine everything in a large stockpot -- going VERY EASY on the salt as your ham and bouillon might be salty enough already (you will test and add more later if needed).
• Stir, then bring to a boil over high heat.
• Don't walk away from the pot.as soon as it comes to a boil,stir, then lower the heat to low and drop a lid on the pot, venting just a bit for a few minutes so you don't have a boilover.
• As soon as the temperature drops enough to avoid a boilover (a few minutes), go ahead and let the lid sit fully on top of the pan.
• Let cook on low, covered, for about 1 1/2 hours,stirring once or twice, until all veggies are tender.
• Give the finished soup a taste test and adjust salt and other seasonings as needed.

WHITE BEAN AND HAM SOUP

Steps:

• Empty one can of drained and rinsed Great Northern beans into a large bowl or flat baking dish. Mash the beans with the back of a fork or a potato masher. Set aside.
• Heat a large saucepan or stockpot over medium high heat while you chop the garlic, carrots, and onion.
• Melt the butter into the pan and immediately add the chopped onion, and carrot. Once the onion has started to soften, add the garlic.
• Let these sauté in butter until the onions are translucent and the carrots have started to soften. Make sure to move on to the next step before the garlic starts to brown.
• When the veggies are ready, stir in water, ham, thyme, salt and pepper, and the whole and mashed Great Northern beans. Stir gently to combine - you want the non-mashed beans to retain their shape in the final soup.
• Once the soup is simmering, ladle into dishes and call the crowd to the table!

QUICK AND EASY LEFTOVER HAM SOUP

Steps:

• Heat broth in a saucepan over high heat. Add ham, corn, navy beans, and onion. Add dried parsley, thyme, salt, red pepper flakes, and hot sauce. Cook over high heat for 5 minutes. Reduce heat to low and cook about 5 minutes more. Finish with fresh parsley before serving.

LEFTOVER HAMBONE SOUP

Steps:

• Place leftover hambone in a large stockpot or Dutch oven and add enough water to cover the bone halfway, about 6-7 cups. Bring to a boil; reduce heat and simmer until very fragrant, about 30 minutes to 1 hour; set aside ham stock and discard hambone. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and potato. Cook, stirring occasionally, until onions have become translucent, about 2-3 minutes. Stir in ham stock, beans, corn, thyme and bay leaves; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until potatoes are tender, about 10-12 minutes. Stir in ham until heated through, about 1-2 minutes. Serve immediately.

LEFTOVER HAM SOUP

Steps:

• 1. In a large (deep) pot, cook the bacon till crispy. Remove bacon and set aside in a paper towel lined bowl, leave the bacon drippings in the pot. Add chopped onion to the bacon drippings and cook until tender and transparent, about 15-20 minutes.
• 2. Add bay leaves and garlic, sauté for about 3 minutes. Add leftover ham, water and chicken bouillon cubes...bring to a boil. Once at a boil reduce heat to low and cook until the ham starts to release from the bone, about two hours.
• 3. Once the ham has started to release from the bone, remove the bone from the pot...you may need to cut some of the ham off the bone. Any large pieces of ham will need to be cut into smaller chunks. Add any ham that you had removed from the bone back into the pot along with the remaining ingredients. Cook for another 15-20 minutes until veggies are tender. Add soup to bowls and sprinkle with reserved bacon pieces.

LEFTOVER HAM AND VEGGIE SOUP

Steps:

• Heat olive oil over medium heat in a large stockpot. Add onion; cook and stir until softened and translucent, 3 to 4 minutes.
• 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.
• Remove bay leaves; add butter and pepper to taste. Top with shredded Cheddar cheese.

LEFTOVER HAM SOUP WITH LENTILS

Steps:

• Put ham bone in a large pot with the garlic salt, onion salt, cumin, bay leaves, thyme, red pepper flakes, salt, and pepper. Add enough water to cover the ham bone. Cover the pot and let it come to a boil. Reduce the heat and simmer over medium heat for 1 1/2 to 2 hours.
• Remove the ham bone from the water and cut off any ham still on the bone.
• Remove bay leaves. Add ham pieces from the bone back in the water.
• Add extra cut up ham, carrots, celery, green onion, diced tomatoes, lentils, and white beans
• Cook for about 30 minutes, or until the lentils are tender. Serve warm.

CREAMY HAM BONE SOUP

Steps:

• Place ham bone in a large stockpot and cover completely with water.
• Bring to a boil over medium heat
• Reduce and simmer for a minimum of 2 hours and up to 24 hours.
• Remove the ham bone from broth, set it aside, and allow to cool on a plate
• Chop onion and add to the broth.
• Peel and chop potatoes into bite-size pieces and add to the broth
• Dice carrots and combine into the broth
• Combine salt, pepper, oregano, garlic, and bay leaves into the broth
• Cook over medium heat until the vegetables are tender
• While the vegetables are cooking remove any ham from the ham bone and dice up any other leftover ham from a previously cooked ham dinner you have around.
• Add the ham and corn into the soup and continue to cook until warm.
• Once the vegetables are tender and ham and corn are warm add in the heavy cream, butter, and garam masala.
• Stir until butter is completely melted and mixed in.
• Remove bay leaves before serving.
• Serve warm

OUR 40+ BEST LEFTOVER HAM RECIPES (+LEFTOVER HAM SANDWICH)

Steps:

• Mix the wet ingredients and spread onto bread.
• Assemble your sandwiches.
• Heat for 15 minutes in the oven.

LEFTOVER HAM AND POTATO SOUP RECIPE

Steps:

• Melt 2 Tablespoons of butter in a dutch oven over medium-high heat.
• Add ham to the pot and saute until golden brown stirring frequently, about 5 minutes. Remove from the pan.
• Add the remaining 2 Tablespoons butter and melt.
• Add onions and saute stirring periodically to soften, about 3-4 minutes.
• Sprinkle flour onto the onions and stir to fully coat.
• Add chicken stock, milk and potatoes and bring to a boil then reduce to medium low heat and simmer for 15 minutes. It will thicken a bit during this time.
• Add greek yogurt and cheese and use an immersion blender to puree the soup until it's partially blended (so there are still some chunks of potato but its also thicker).
• Add 1 1/2 cups of diced ham into the soup.
• Taste for seasoning and add salt and pepper to taste.
• Serve topped with remaining diced ham, extra cheese and chopped green onions.

31 BEST WAYS TO USE LEFTOVER HAM

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a ham-filled dish in 30 minutes or less!

HAM BONE SOUP

Steps:

• In a large stockpot, or dutch oven, over medium heat add the butter. Sear the ham bone lightly on all sides, take the ham bone out of the pot, and set aside.
• Add the onions, carrots, celery, and garlic to the pot and cook over medium-low heat stirring occasionally until the onions are translucent, 5 minutes. Add the ham bone back to the pot along with the diced ham, 1 can of the navy beans, the bay leaf, thyme, black pepper, chicken stock, and water. Scrape any bits off the bottom of the pot.
• Place the remaining beans in a shallow bowl or plate and crush them with the back of a fork to form a paste, this will help to slightly thicken the soup, place the crushed beans in the pot. Bring to a boil, reduce to a simmer, cover, and simmer for at least 60 minutes, stirring occasionally.
• Take the ham bone, bay leaf, and thyme sprigs out. Discard herbs pick off any meat you can from the ham bone and add it back to the pot. Taste and add salt if necessary. Serve.

LEFTOVER HAM AND POTATO SOUP RECIPE

Steps:

• In a dutch oven or large pot, over medium-high heat, melt butter.
• Add onion, celery, carrots, and ham; cook for approximately 5 minutes, or until onion is soft and ham begins to brown.
• Stir in minced garlic and cook for about a minute.
• Add flour and stir for about a minute, or until well blended.
• Add broth and stir; let cook until thickened and bubbly.
• Add potatoes; bring to a simmer. Reduce heat to medium-low, cover, and cook for 15 minutes, or until potatoes are tender.
• Add cream (or milk), red pepper flakes (if desired), and black pepper; cook for 2 minutes.
• Stir in cheese and sour cream until well blended.
• Garnish with sour cream, cheese, and chopped ham.

LEFTOVER HAM SOUP

Steps:

• Boil waer and cubes together.
• chop potatoes, ham, leeks and carrots
• throw in pot when water boils.
• allow to get tender.
• add milk and stir frequently.
• mix flour and 2 T milk until smooth.
• add to pot
• bring to a boil to thicken.
• add 1 c sour cream stir until blended and heated through.
• season throughout cooking to taste.

LEFTOVER HAM SOUP

Steps:

• Heat a little oil in a saucepan and fry the onion and celery gently for about 5 minutes.
• Add all the other ingredients except the ham. After emptying in the tomatoes, fill the empty tin with water and add it to the saucepan.
• Simmer for 15 minutes
• Add the chopped ham and continue to simmer for another 5 minutes.
• Serve on it's own or with crusty bread.

LEFTOVER HAM BONE SOUP

Steps:

• Heat a large dutch oven over medium high heat, add the olive oil and allow to heat. Place the hambone in the pot and sear in the oil, allow to cook for about 1-2 minutes, then turn to cook the other side.
• Add in the diced onion, carrots and celery. Cook until softened. Then add in the garlic and cook an additional 30 seconds.
• Pour in the water, add the bayleaf. Bring to a boil. Cover and allow to simmer for at least 30-40 minutes.
• After broth has simmered, remove the ham bone from the pot, remove any meat left on the bone, and you can discard at this point.
• Add in the chopped ham and potato. Allow to cook until the potato is soft and tender. About 15 minutes.
• In a small bowl combine the milk or cream with the cornstarch. Stir together with a fork until completely combined. Add to the soup. Stir until mixed in. Allow to simmer for another 3-4 minutes. The soup will thicken.
• Salt and pepper to taste. Serve warm with fresh parsley as a garnish. Enjoy

HAM BONE SOUP

Steps:

• The day before you want to make the soup. put the beans in a large bowl and add cold water to cover by several inches. Soak overnight (or at least 8 hours) in the refrigerator.
• Drain the beans and rinse. Heat the olive oil in a large Dutch oven over medium heat. Add the carrots, celery and leeks and season with 1 teaspoon of salt. Cook and stir until the vegetables are softened, about 5 minutes.
• Add the tomato paste and thyme and stir to coat the vegetables. Let the tomato paste toast for 1 minute, stirring, then add the bay leaves and 12 cups of water. Add the beans and nestle the ham bone in. Bring to a simmer and cook, uncovered, until the beans are almost tender, 45 minutes to 1 hour.
• Add the escarole, another 2 cups of water and 1 teaspoon salt. Return the soup to a simmer and cook until thickened and the beans and escarole are very tender, 20 to 30 minutes.
• Remove the bay leaves and ham bone from the soup and let cool until you can handle the bone. Shred any useable meat left on the bone and stir back into the soup. Season with salt and pepper before serving.

LEFTOVER HAM RECIPES: AU GRATIN POTATOES WITH DICED HAM (+MORE!)

Steps:

• Preheat oven to 400°F (200°C). Butter a 1 to 1 1/2 quart casserole dish.
• Melt butter in a saucepan over medium heat, add the minced onion and cook until translucent and soft. Add seasoning: (turmeric, garlic powder, salt & pepper) and stir.
• Add the heavy cream - or use the same quantity (2 cups) of milk with 3 tablespoons all-purpose flour whisked in to the milk while it is still cold.
• Whisk frequently until the heavy cream is heated through, usually about 3-4 minutes. Then add shredded cheese and stir until melted. Once the cheese is melted, remove your saucepan from the heat and set aside.
• In a small frying pan or skillet, sear the diced ham until browning on the sides. Remove from heat and set aside for assembling your au gratin potatoes.
• Layer your sliced russet potatoes in even layers covering the bottom of the casserole dish. Top with the seared diced ham, then pour your cheddar cheese sauce over the layered potatoes and diced ham.
• Cover with aluminum foil. Bake at 400°F (200°C) for 1 1/2 hours. Your au gratin potatoes are done once they are tender when forked. Allow your au gratin potatoes to cool for about 15 minutes before serving.

LEFTOVER HAM AND BEAN SOUP

Steps:

• Heat olive oil in a large heavy-bottomed pot over medium-high heat.
• Cook the onion and carrots while occasionally stirring until softened, about 4-5 minutes. Add garlic and cook until fragrant, about 30 seconds.
• Stir in chicken stock and scrape up any browned bits from the bottom of the pot.
• Add ham bone, thyme, paprika, and bay leaves to the pot. Stir in beans.
• Cover the pot and bring the soup to a boil.
• Reduce the heat and simmer for 30 minutes while stirring occasionally.
• Remove the ham bone and strip it of any remaining ham and add the meat back into the pot.
• Serve with fresh chopped parsley, optional.

10 WAYS TO USE UP A LEFTOVER HAM BONE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a leftover ham bone recipe in 30 minutes or less!