This delicious Ham and Vegetable Soup is a great way to use leftover ham and vegetables. Easy and satisfying meal for the whole family.
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Using Leftover Holiday Ham
It seems we are always making a ham for a holiday meal. After eating ham a few days in a row, I tend to get sick of eating it. However, I was always taught not to waste food. Therefore, I cut up the ham and freeze it in containers that hold about 2 cups worth of meat. I do label and date. This way, I know what is in the container and when I froze it. You can even freeze the juice! When I make a soup like this, there is rarely a need for additional seasoning.
I hope this recipe helps you save some money and inspire you to use leftovers and turn them into a new meal to feed your family for pennies.
Leftover Party Tray Vegetables
Clean and Use Right Away
Recently, we hosted a party for over 100 people and the venue that hosted the party for us had vegetable platters leftover. We took them home and when I took out the vegetables for the family to eat the next day, the cauliflower was already getting bad spots on them. I was really disappointed to see that. Of course, being the penny-pinching frugal gourmet that I am, I cut off the bad spots and used it anyway. Here are the before and after pictures…see, no need to throw away. The carrots and the broccoli was just fine yet, but I wanted to get that used too.
Note: this soup needs to be eaten in one or two days. However, that is no problem at our hose.
On the nights when I get home from work late, I welcome my freezer stash. I can quickly make up a home-cooked meal that doesn’t brake the bank.
Hint to Using the Ham Juice
When freezing the extra juice from meat that I cook, the fat solidifies on the top. Once the container is thawed enough, you can scrape the extra fat off the top-or in today’s case, it was still frozen, but thawed enough to be removed from the container.Next, I removed it, put it on the cutting board and cut off the fat. Then, I returned it to the original container and waited a few minutes until the vegetables were cooked. I feel that this makes it much healthier to use. In the photos below, you can see the difference. This helps make the soup so healthy.
Delicious Hearty Soup
This soup comes together quickly and the flavors of the holiday ham shine through. The vegetables add a bright taste to the soup. On cold winter days here in Wisconsin, this soup warms up the insides and is a delight to eat.
Ham and Vegetable Soup
- 4 Cups Cauliflower cut in bite-sized pieces
- 2 Cups carrots cut in bite-sized pieces
- 4 Cups Broccoli cut in bite-sized pieces
- 2-3 Cups ham Pre-cooked and cut in bite-sized pieces
- 1 Small onion Diced
- 2 Cups Ham Juice
- 1 Can Great Northern Beans 15.8 ounce size
- 2 TBL olive oil
- water enough to create the thickness/thinness of soup you desire
- In a large soup kettle, add olive oil, vegetables, and the onion. Cook over medium-high head until 1/2 cooked through.
- While the vegetables are cooking, dice the ham pieces.
- Remove the fat from the ham juice-I talk about that process-with pictures above. Add the juice to the kettle.
- Add the can of beans. Put enough water in the kettle to make the soup the desired consistency you want for soup. maybe a couple of cups of liquid.
- Bring the soup to a boil. Taste to see if it needs any seasoning. Mine did not. Enjoy…your soup is ready.
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I hope that you liked this recipe. If you are looking for more ideas on what to make, here are a few other recipes that you may enjoy.