Can you believe it's snowing out this morning? Nothing spectacular, but I think a band of cold has come through. It's Spring in New England - whattaya gonna do aboutttt it? AND, since it's spring and not quite summer and Easter is coming...if you have leftover ham, here's a great soup to make with your leftover ham! (Recipe credit here)
- 3/4 pound fully cooked ham cubed
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 Tablespoons Butter
- 2 cans (16 ounces) great northern beans, rinsed and; drained
- 3 cups chicken broth
- 2 cups water
- 1 cup peeled diced potatoes
- 3/4 cup diced carrots
- 3/4 cup diced celery
- 1/4 teaspoon pepper
- 1/2 cup frozen peas
- 2 Tablespoons minced fresh parsley
Add the next seven ingredients; cover and simmer for 30 minutes or until vegetables are tender.
Add peas and cook for 5 minutes. Add parsley and serve.
NOTE: I have changed the recipe up a bit to make it more figure friendly by buying a small John Morell Sliced bone-in ham steak, 1 T. Butter instead of 2, 1 can of beans instead of 2, and omitting the peas altogether. I've made this recipe twice. Once in my crock pot and once on the stove-top. The crock pot method tastes better - it gives it more time to blend the flavors. I think I cooked it on Med-High for about 4-5 hours.