LEFTOVER HAM AND CORN SOUP
Perfect use of that leftover ham from holiday dinners. Made with carrots and corn, it's tasty, easy and the whole family will love it!
- 2 cups ham diced
- 2 cups carrots diced
- 1 cup frozen corn
- 15 ounce creamed corn canned
- 15 ounce whole potatoes canned, drained and quartered or 2 medium potatoes
- 1 medium scallion thinly sliced (white and green)
- 1/2 tsp dried thyme leaves
- 1/4 tsp black pepper
- 2 large bay leaves
- 8 cups water
Leftover beef and chicken are delicious substitutions for the pork. Add a 1/2 teaspoon of salt to the recipe for flavor.
*Stove top directions - heat 1 tablespoon oil until shimmering in bottom of large saucepan. Saute carrots and onion in oil, over medium-high heat, until starting to brown, about 3 minutes. Add all other ingredients to saucepan and bring to a boil. Use fork to smash a few potatoes to help thicken soup. Reduce heat and simmer for 40 - 45 minutes until carrots are tender. Serve.
Serving: 1cupCalories: 126kcalCarbohydrates: 16gProtein: 7gFat: 4gSaturated Fat: 1gCholesterol: 14mgSodium: 405mgPotassium: 373mgFiber: 2gSugar: 2gVitamin A: 3603IUVitamin C: 8mgCalcium: 26mgIron: 2mg
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