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!
Servings 12 servings
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- 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: 1cup | Calories: 126kcal | Carbohydrates: 16g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 405mg | Potassium: 373mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3603IU | Vitamin C: 8mg | Calcium: 26mg | Iron: 2mg
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