This year our Easter festivities began on Friday and went through to brunch on Easter morning. After a busy weekend we thought we’d just heat up some leftovers for dinner. With all the Easter excitement Chloe skipped her morning nap leaving her overly tired. We took a family walk to the grocery store hoping it would put our cranky little bunny to sleep. It worked. I took my sweet time walking through the store while Jimmy and Preston picked out avocados. On a whim I bought a ham, some collard greens, brussel sprouts and salad. I made a last minute Easter dinner. I’ll be honest, one of the main reasons I got the ham was to be able to use the hambone for soup. This recipe for a crockpot leftover hambone soup is so simple and delicious. Save that bone and enjoy!
I chose to finely dice all of the vegetables to make it easier for my toddler to eat. Dice vegetables into larger pieces if you prefer a chunkier soup.
| Prep Time | 30 minutes |
| Cook Time | 2 1/2 hours |
| Passive Time | 2 1/2 hours |
| Servings |
people
|
- 1 leftover hambone
- 2 carrots, peeled and diced
- 1 small onion diced
- 1 small zuchini diced
- 1 russet potato peeled and diced
- 1 ear white corn, kernels removed
- 1 small bay leaf
- 1 quart organic chicken stock
- 1 cup leftover diced ham
Ingredients
|
|
- Put all ingredients but the diced ham into the crockpot and cook on high 2 to 2 ½ hours until vegetables are soft. Add diced ham and cook for another 30 minutes.
- Season, if needed, before serving. The batch I made did not require any salt with the flavors from the bone and saltiness of the ham.
Leave a Reply