We’ll certainly have leftovers! Who doesn’t?!?! So, I’m going to make the following. Hope you are having a wonderful Easter! This recipe is from Jo Cooks.
- 1 leftover ham bone
- 2 cups leftover ham chopped in cubes
- 2 tbsp olive oil
- 2 bay leaves
- 1 large onion chopped
- 2 medium carrots chopped
- 3 stalks celery chopped
- 3 cloves garlic minced
- 1 whole parsnip peeled and cleaned
- 8 cups vegetable broth low sodium
- 19 oz cannellini beans (1 can), drained and rinsed
- 1 tsp cumin
- 1 tsp thyme
- salt and pepper to taste
- 1/4 cup fresh parsley chopped
In a large soup pot, heat olive oil. Add onion, celery and carrot and cook for about 5 minutes until onion is tender.
Add garlic, ham, ham bone, parsnip, bay leaves and the broth. If you don’t have a ham bone, just skip it. Bring to a boil and lower heat to medium. Let cook for about 30 minutes.
Add rinsed beans, cumin, thyme and season with salt and pepper. Continue cooking for another 30 minutes.
Remove ham bone, bay leaves and parsnip. Garnish with parsley and serve.