Of course we all think to use leftover Easter and Christmas ham to make scalloped potatoes, but as long as you have the bone, an even easier way to use ham is to chop it up and make ham and white bean soup. We recently made a pot at 7 o’clock in the morning so we could eat it for breakfast because we could not wait until lunchtime!
The ham and white bean soup recipe I use is from Hy-Vee. I add at least twice the ham as called for in the recipe. Be sure to get low-sodium chicken broth because the ham is plenty salty.
If you need other recipes to use your leftover ham, try these:
- Ham and cheese stuff’n puff
- Smoky ham and cheddar hashbrown casserole
- Country Grandma’s ham gravy
- Ham and Swiss melt with crispy fried salami
If you’re into soup, here’s the recipe for our favorite chicken noodle soup with magic powers.
What do you make with your leftover ham?
Ham and White Bean Soup
- 1 tablespoon olive oil
- 1 small onion
- 1 cup diced carrots
- 1 cup chopped celery
- 2 garlic cloves, minced
- 3 cups low-sodium chicken broth
- 1 cup water
- 2 cups ham, chopped into bite-size pieces
- 1 ham shank
- 1 teaspoon dried oregano
- 1 bay leaf
- 3 cans (15 oz each) northern white beans, rinsed, drained, divided
- black pepper to taste
- Heat olive oil in large stockpot over medium-high heat. Sauté onion, carrots and celery for 10 minutes. Add minced garlic. Sauté 1 minute.
- Add chicken broth, water, chopped ham, ham shank, oregano, bay leaf, and 2 cans of beans. Cover. Low boil for 10 minutes. Stir. Reduce heat. Partially cover. Simmer 30 minutes.
- Mash remaining beans with potato masher or fork. Stir into soup, blending well. Add pepper to taste.
- Cover and simmer 10 minutes. Discard ham shank and bay leaf before dishing up.
All text and images © Staci Mergenthal • Random Sweets