If you have a ton of leftover ham after Christmas or Easter dinner (or any dinner for that matter!), make this ham and white bean soup!
Sunday I shared a delicious quesadilla recipe, filled with leftover ham chunks, jalapeno and green onions! Head over there if you want to see a picture of the ham that inspired that recipe. Today, we are going a different route and turning that leftover ham into a yummy soup.
Making soup is one of the easiest methods to use up leftovers in general. A little broth, a vegetable or two and some meat and spices and you have a complete recipe. You can make it as simple or as exotic as you want – its up to you!
That’s probably why I’m a huge fan of soup, especially when its made out of leftovers. It’s really hard to mess it up and was one of the first areas I felt comfortable creating recipes.
Ham and White Bean Soup
The flavorings of this soup are similar to Cuban-style ham and bean soups – in fact, I wouldn’t be surprised if somewhere out there these flavors are already mixed up together, simmering in some soup pot right now.
What makes my soup different is the mashed up beans to thicken it. Instead of using cornstarch or flour, you just need a fork and a few extra beans so you can mash them up and add them to the soup.
Feel free to garnish with some cheese if you want – maybe queso fresco or shredded mozarella? Or go the same route as me and top with some fresh cilantro leaves!
Looking for some more cuban style soups? Try this black bean one from The Tasty Bite!
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