I created this soup using leftover ham and veggies I had on hand. It's quick and easy. Hope you like it.

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Recipe Summary

prep:
25 mins
cook:
35 mins
total:
1 hr
Servings:
8
Yield:
8 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil over medium heat in a large stockpot. Add onion; cook and stir until softened and translucent, 3 to 4 minutes.

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  • Place potatoes, ham, carrots, celery, parsley, and Italian seasoning into pot. Cook and stir until vegetables begin to soften, about 5 minutes. Add bay leaves, chicken broth, corn, and peas and bring to a boil, about 5 minutes. Reduce heat to medium and cook until vegetables have cooked down and are tender, about 20 minutes.

  • Remove bay leaves; add butter and pepper to taste. Top with shredded Cheddar cheese.

Nutrition Facts

388 calories; protein 15.8g; carbohydrates 46.2g; fat 16.7g; cholesterol 39mg; sodium 1460.9mg. Full Nutrition
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