Ham and Potato Soup
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Averie Cooks · by Averie Sunshine★ 5.0 (2)

Ham and Potato Soup

NUTRITION · PER SERVING30M COOK
CAL 8%·PRO 20%
CARBS 14G36% OF CAL
2G FIBER0G ADDED2G INTRINSIC10G OTHER2G TOTAL SUGAR
FAT 6G35% OF CAL
1G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty 30-minute soup using leftover ham with potatoes, vegetables, and herbs. Simple and filling without being heavy. Flexible enough to add extra vegetables or fresh herbs as needed.

mainamericansoupporkgluten free
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Nutrition & ingredients

Ingredients

serves 8
  • 2 tablespoons olive oil
  • 1 small yellow onion (diced small (or white onion))
  • 2 stalks celery (diced small)
  • 2 large carrots (peeled and diced small)
  • 1 teaspoon Italian seasoning (or to taste (or fresh thyme, oregano, rosemary, etc. as desired))
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon freshly ground black pepper (plus more to taste)
  • 2 to 3 cloves garlic (finely minced)
  • 2 cups cooked ham
  • 2 large Russet potatoes
  • 8 cups reduced sodium chicken broth ((8 cups = 64 ounces; reduced sodium vegetable broth may be substituted))
  • 1 cup fresh green beans (trimmed into bite-sized pieces (I recommend fresh but frozen may be substituted))
  • 2 teaspoons freshly squeezed lemon juice (optional but recommended to brighten up the flavor)
  • Fresh herbs or grated Parmesan (optional for garnishing and to taste (fresh parsley, fresh thyme, fresh oregano, etc.))
PREP
10M
SODIUM
1160MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.