I like to make a roast dinner of featuring chicken, ham, pork or beef on Sundays. When I have leftover meat, I usually turn it into a soup. This is my go to recipe for leftover roasted ham. Served with cornbread and a green salad it makes a very quick and delicious weeknight meal.
Leftover Ham and Bean Soup
Quick, easy and tasty soup.
Ingredients
- 2 tsp olive oil
- 1 medium sweet onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 to 2 cups leftover ham diced
- 3 cloves garlic, minced
- 6 cups gluten free, no salt chicken broth
- 2 tsp dried thyme
- 1/4 tsp pepper
- 1/2 tsp salt
- 2 bay leaves
- 1 can white navy beans, rinsed and drained
Directions
- Sauté the onion, carrots and celery until softened. About 5 minutes.
- Add the ham and continue to cook for 1 minute, stirring often.
- Stir in the garlic and cook for 30 seconds.
- Add the broth, thyme, salt, pepper and bay leaves. Bring to a boil and then simmer on medium heat for 10 minutes.
- Add the drained and rinsed beans and cook until they are heated through. About 5 minutes.
- Discard the bay leaves and serve.
Yummy Gluten Free 