Even though it is supposed to be Summer over here in Australia we have been experiencing some very wet and cold conditions. We are usually firing up the BBQ left right and centre with lots of yummy salads. Instead, we are eating lots of warm comfort food!!! So while poking around in the fridge for something for my son and me to have for lunch, I spied the leftover ham leg that we had munched on over Christmas. “SOUP” popped straight into my head and I thought I would share with you how to use up the rest of the ham and make my Scrumptious Left Over Ham and Vegetable Soup!
Scrumptious Left Over Ham and Vegetable Soup
After being in the Hospitality Industry for over 20 years and owning my own restaurant, food has always been a passion of mine (along with everything crafty).
I loved working in the kitchen with some very talented chefs over time and learning lots along the way!
One sure thing that sticks out from my experience is that home cooking doesn’t have to be hard or complicated. You can make super quick and easy meals packed full of flavour that all your family will love!
I hope by sharing my super easy soup with you, it will add a simply delicious meal to your week!
Ingredients needed for Scrumptious Ham and Vegetable Soup:
Serves:4 Difficulty: Easy Peasy Prep Time:10 mins Cooking Time:15-20 mins
- 1 onion – roughly chopped
- 4 cloves of garlic – 2 if your not garlic lovers like us
- 1 chilli – optional finely chopped and remove seeds if you don’t want there to be to much heat!
- 1 TBS Olive Oil
- 2 carrots – roughly chopped
- 1 cup of frozen or fresh corn – I usually cut the corn kernels off the fresh corn and freeze for a later time.
- 2 sticks of celery – roughly chopped
- 2 chicken stock cubes
- Leftover ham cut into cubes
- Fresh Oregano and Basil
- 1 TBS Tomato Paste
Let’s get cooking my Scrumptious Left over Ham and Vegetable Soup!
Find yourself a nice deep pot and add the olive oil on medium to high heat.
Add your onion and let cook for 3 minutes stir to avoid your onions burning. Then add your garlic and chilli.
Stir and let cook until the onions become translucent.
Sprinkle in your cut up ham and let cook for about 5 minutes stirring. This gives the ham a chance to let all of its yummy flavours to fuse with the onions, garlic and chilli.
Pop in the celery and carrot. Give a little stir and let cook for 2 minutes.
Add enough water to cover everything in the pot by 1cm or there about’s.
Add in your 2 stock cubes and stir. Bring to the boil and then reduce heat to simmer for about 15-20 minutes.
While that’s bubbling away prepare your basil and oregano. Wash thoroughly and tear basil leaves and oregano.
Once the soup has reduced by about 1/4 add in your tomato paste and herbs.
Stir and bring back to the boil and let thicken.
Serve up into your favourite soup bowl or mug and warm the cockles of your heart with my Scrumptious leftover Ham and Veggie Soup!
Don’t forget to serve with some crusty bread or cheesy garlic Turkish bread! Deeeeelish!!
Hope you enjoy!
Don’t have time to make now? Be sure to PIN for later 🙂