Leftover Ham Soup
Everyone I know who had ham for Easter was either fortunate to have extra ham or was sent home with ham leftovers. Perhaps you already had a ham sandwich for lunch and a quiche is too similar to what you had for Easter brunch, so here is a quick soup that is made all that more lovely with your leftover smokey ham bits. What's nice about this recipe is that it is made in less than 30 minutes. Great served with a little red wine and always better the next day.
Total Steps
6
Ingredients
13
Tools Needed
7
Ingredients
- 1 tablespoon olive oil
- 1 cup sweet onion, small diced
- 1 medium carrot, small diced
- 2 cloves garlic, minced
- 1 pinch salt and pepper
- 1/2 cup red wine
- 1 cup chard, chiffonade
- 1 cup finely diced leftover ham
- 1 cup canned diced tomatoes
- 1 cup canned beans (black eyed peas)
- 3 cup beef stock
- 1 pinch chili powder
- white cheddar(optional)
Instructions
Step 1
Heat 1 tablespoon of olive oil in a medium pot over medium-high heat.
Step 2
Once the oil is hot, add the diced sweet onions, diced carrots, and minced garlic. Stir frequently. Add a pinch of salt and pepper and stir. Cook for 3 minutes, continuing to stir, reducing heat if the pan begins to smoke.
Step 3
Add red wine and stir. Cook for an additional 2-3 minutes.
Step 4
Add the chard and finely diced ham and cook for another 4 minutes, allowing the ham's juices to release.
Step 5
Add canned diced tomatoes and canned beans. Stir. Add beef stock and chili powder and stir well to combine.
Step 6
Continue to cook for at least 5-10 minutes longer. Taste for seasonings, adjust if necessary, and serve.