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

Linda Ricardo


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


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.

  • 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; 16.7 g total fat; 39 mg cholesterol; 1461 mg sodium. 46.2 g carbohydrates; 15.8 g protein; Full Nutrition