Leftover Christmas Ham and Bean Soup Recipe


1 gallon of soup

  • 1 tablespoon of olive oil
  • 1 peeled and small diced yellow onion
  • 5 peeled and medium diced carrots
  • 5 medium diced stalks of celery
  • 1 peeled and medium diced parsnip
  • 2 peeled and medium diced turnips
  • 1 pound of preferred bean blend soaked in water overnight
  • 4 cups of medium diced leftover ham
  • 8 cups of chicken stock
  • 2 peeled and medium diced potatoes
  • 1 tablespoon of chopped fresh rosemary
  • 1 tablespoons of chopped fresh thyme
  • Kosher salt and fresh cracked pepper to taste
  • Optional Garnishes: fresh rosemary, thyme, croutons or parmesan cheese
  1. In a large pot on high heat add in the olive oil and then add in the onions, carrots, celery, parsnip and turnips to lightly brown, about 6 to 8 minutes.
  2. Next, add in the soaked bean blend, water drained, the ham and chicken stock. Stir, cover and simmer on low heat for 20 minutes.
  3. Add in the potatoes and herbs, stir, cover and simmer for 20 more minutes.
  4. Finish by adjusting the seasonings with salt and pepper. Serve with optional garnishes: fresh rosemary, fresh thyme, croutons or shredded Parmesan cheese.