Leftover Ham Soup


1 tablespoon olive oil
1 cup sweet onion, small diced
1 medium carrot, small diced
2 cloves of garlic, minced
Pinch of salt and pepper
1/2 cup red wine
1 cup chard, chiffonade
1 cup of finely diced leftover ham (or more to your liking)
3 cups beef stock (or other stock)
Optional white cheddar


In a medium pot over medium high heat add one tablespoon of olive oil. Once oil is hot, add onions, carrots and garlic and stir frequently. Add a pinch of salt and pepper and stir. Cook for 3 minutes, continuing to stir. Reduce heat if your pan begins to smoke. Add red wine and stir. Cook for an additional 2-3 minutes. Add chard and ham and cook for another 4 minutes, allowing the ham's juices to release. add tomatoes and canned beans and stir. Add stock and chili powder and stir. Cook for at least 5-10 minutes longer. Taste for seasonings and serve with slices


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.


2.0 large bowls or 4 small bowls


Thursday, December 10, 2009 - 5:29pm


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