Thanksgiving has come and gone…we are still in a stage of life where it is always such a blur. Kids running here and there snagging a bite or two as they go by. Hopefully you had a good holiday and were able to spend time with those you love.
Along with the end of Thanksgiving also comes leftovers. I for one, enjoy leftovers. Less cooking in the nights ahead. 🙂 My husband on the other hand, is not a fan of leftovers. Therefore, I get creative and use the leftovers to create new dishes. Leftover ham is one of those that I can use in many different ways and everyone enjoys. Ham salad, ham tetrazzini, eggs and ham and of course probably our favorite this easy ham and bean soup. It’s a comforting and filling dish we enjoy with a side of corn bread. We have this year round, not just post holidays. But I always use it as a delicious way to use up out leftover ham whether I roasted one for Sunday dinner or Christmas. Hope you enjoy it too!
- (2) 15 oz Great northern beans, drained and rinsed
- 2 carrots, diced
- 1 small onion, chopped
- 2 Tbs butter
- 2½ cups of water
- 1.5- 2 cups of cooked ham, diced
- salt and pepper to taste
- 1 bay leave
- leftover ham hock if available (to give additional flavor)
- In a large saucepan, melt the butter. Add carrots and onion and saute until they soften and are fragrant.
- Coarsely mash one can of beans and add to pot. Stir in additional beans, water, ham, seasoning, ham hock if available and cook over medium heat until heated through. Simmer until ready to serve.
- Discard bay leaf and ham hock before serving.
Other Simple Ham Recipes:
