Easter definitely look a bit different for all of us this year! But, chances are the Easter Bunny still came to your house and left you a few hard boiled eggs. You may have even had a smaller version of your traditional Easter ham like we did! Here are a couple of simple recipes to use up those leftovers!
1 large ham bone with meat (from a pre-cooked ham)
1 cup leftover ham, chopped
4 carrots, peeled and chopped
6 large green onions, chopped
3 stalks celery, chopped
1 large Russet potato, chopped
2 tbsp. Olive oil
2 large garlic cloves, minced or pressed
3 large, fresh bay leaves
2 tbsp. Fresh thyme, chopped
64 oz. chicken broth
2 cans Navy, Great Northern or Cannellini beans (15.5 oz. each)
Heat the olive oil on high heat in a large pot or Dutch oven. Add the celery, carrots, green onion, potato and garlic. Stir to combine, season with salt and pepper, and cook on high heat for 2-3 minutes until veggies are softened.
Add the chopped, leftover ham, Cannellini beans (with liquid) and chicken broth. Stir in the thyme and bay leaves until all ingredients are combined. Add the ham bone last, bring the soup to a boil, then reduce to a simmer. Allow the soup to simmer for about 2 hours, stirring occasionally and seasoning with salt/pepper when needed. Soup is done when all the leftover meat has fallen off the ham bone.
Remove from the heat, discard the bone and bay leaves. Allow the soup to cool for about 10 minutes before serving.