Use your leftover holiday ham to make this easy ham and bean soup! Packed full with onions, celery, carrots, ham, beans and corn. This soup is hearty, comforting and done in just 30 minutes!
In a large stock pot over medium heat, heat the oil. Add the onion, celery, and carrots and sauté 3 to 5 minutes. Add in garlic and cook an additional minute.
Pour in the broth, ham, and corn. Add the bay leaf on top with fresh parsley. Simmer 10 minutes. Stir in beans and simmer an additional 5 minutes.
Salt and pepper, to taste. Serve while warm.
Notes
Homemade ham broth: Place leftover ham bone in a pot with 8-10 cups water (enough to cover it half way). Bring to a light boil and then reduce heat and cover with a lid. Let simmer for 30-60 minutes. Discard the bone and strain any excess fat. Store in a covered container until ready to use.Beans: Navy or great northern beans also work great in this recipe. Other mix-in's: Kale, spinach, peas, or chopped potatoes are all great additions in this soup. Freezing: Store in a freezer bag or container for up to 3 months.