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Leftover Ham Soup
Course
Soup
Author
Rachel Singer
Ingredients
Olive oil
2
ribs celery
diced
1
medium onion
chopped
21
baby carrots
about 2 regular?, chopped
2
tsp
minced garlic
6
oz
sliced mushrooms
1
lb
cooked ham
diced
32
oz
unsalted chicken stock
2
cans cannellini beans
2
cups
water
1
bay leaf
2
tsp
thyme
black pepper
1/2
tsp
cayenne
1
cup
cauliflower florets
sea salt
Garnish with optional green onions and bacon bits
Instructions
In large pot, saute celery, onion, carrots, and 1 tsp garlic in olive oil over medium until onions are browned and veggies begin to soften.
Add mushrooms and saute a few more minutes until mushrooms are browned.
Reduce heat to low and add ham, chicken stock, one can of cannellini beans with liquid, water, thyme, cayenne, bay leaf, and pepper.
Simmer on low for about an hour, stirring occasionally.
When you're 45 minutes into simmering, saute 1 tsp minced garlic in separate large pan for 30 seconds.
Add one can of cannellini beans with liquid, the cauliflower florets, and a little sea salt.
Stir, cover, and cook over medium heat for 15 minutes or until soft.
Puree in food processor.
Remove bay leaf from soup, stir in the cauliflower/bean puree, and heat through.
Serve garnished with bacon bits and green onions.