- 2 tablespoons olive oil
- 1 large onion, diced
- 3 large russet potatoes, diced
- 2 cups diced cooked ham
- 2 cups diced carrots
- 1 cup diced celery
- 2 tablespoons dried parsley
- 2 tablespoons Italian seasoning
- 2 dried bay leaves
- 3 (14.5 ounce) cans chicken broth
- 1 (15 ounce) can corn, drained
- 1 (15 ounce) can peas, drained
- 2 tablespoons butter
- ground black pepper to taste
- 1/2 cup shredded Cheddar cheese (optional)
- Heat olive oil over medium heat in a large stockpot. Add onion; cook and stir until softened and translucent, 3 to 4 minutes.
- Place potatoes, ham, carrots, celery, parsley, and Italian seasoning into pot. Cook and stir until vegetables begin to soften, about 5 minutes. Add bay leaves, chicken broth, corn, and peas and bring to a boil, about 5 minutes. Reduce heat to medium and cook until vegetables have cooked down and are tender, about 20 minutes.
- Remove bay leaves; add butter and pepper to taste. Top with shredded Cheddar cheese.
06/25/2019
recipepes.com
leftover ham and veggie soup, recipe
PT15M
PT1H
5
455 calories
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