Leftover ham and pea soup

By Rodney Bowers
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  • 2 cups chopped leftover ham
  • 2 tablespoons olive oil
  • 2 bay leaves
  • 1 cup finely minced onion
  • 2 medium carrots cut into small dice
  • 3 stalks celery sliced finely
  • 3 cloves garlic sliced
  • 1 cup of leftover peas
  • 1 potato peeled and cubed or leftover chopped
  • 8 cups vegetable stock
  • 561 milliliters cannellini beans (1 can), drained and rinsed
  • 1 teaspoon cumin
  • 1 teaspoon thyme
  • Salt and pepper to taste
  • 1/4 cup fresh parsley chopped


  1. In a large soup pot on medium head Add the oil then the onion, celery and carrot, cumin and thyme. and cook for about five minutes until onion is soft
  2. Add garlic, ham, potato , bay leaves and the veg stock . Bring to a boil the. lower heat and simmer  for about 30 minutes.
  3. Add rinsed beans,and season with salt and pepper. Summer for another 10-15 minutes.
  4. Remove the bay leaves Stir in the parsley and peas and serve.


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