Veggie-Packed Potato Ham Soup
Since the saltiness of your ham may vary, taste at the end and adjust the salt and pepper as needed. You can add more ham if you prefer more.
- 2 tablespoons olive oil
- 2 pounds baby potatoes, diced
- 1 small onion, peeled and diced
- 2 cups diced carrots (about 4 small)
- 2 cups diced celery (about 4 celery ribs)
- 6 cups reduced-sodium chicken broth
- 1 cup finely diced fully cured ham steak
- 2 cups white beans
- salt and pepper to taste
- Shredded cheddar cheese (optional)
Add the olive oil to a large pot set over medium heat.
Stir in the potatoes, onion, carrots, and celery and stir to coat. Sprinkle with salt and pepper and cook for 5-7 minutes or until the vegetables are just starting to soften.
Add 5 cups of the broth, cover, and bring to a boil. Adjust the cover so some steam escapes and reduce the heat to medium. Simmer for 15-20 minutes or until the vegetables are soft.
Stir in the ham.
Add the beans and the remaining 1 cup broth to a blender. Blend until very smooth. Stir into the soup.
Season to taste with salt and pepper and serve warm with cheese, if using.
- Store leftovers in an airtight container in the fridge for up to 5 days. Heat to serve.
- Drain off some of the broth to make it easier for the kids to eat if needed.
- Use leftover baked ham in this recipe.
- I like to use reduced-sodium chicken broth.
- Serve with muffins or cheese and crackers for an easy meal.
Calories: 246kcal | Carbohydrates: 36g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 13mg | Sodium: 1124mg | Potassium: 1064mg | Fiber: 7g | Sugar: 4g | Vitamin A: 5462IU | Vitamin C: 36mg | Calcium: 86mg | Iron: 3mg