Leftover Easter Ham Recipe #3: Ham Stock & Veggie Medley Soup

16 Apr

When it comes to soup, I’m good at getting the flavor right but I always make way too much. But since I love soup–and can freeze a bunch of containers of it–it’s not too bad of a problem to have. I’ve only ever made chicken stock and soup before but when I saw all the ham bone and scraps after Easter dinner, I thought it presented the perfect opportunity to try making ham stock for the first time. Most recipes available online call for using ham stock as a base for split pea soup. I decided to add several more types of veggies to that idea. Read on to learn how to make this Ham Stock & Veggie Medley Soup I came up with…and how to avoid making too much of it (I learned the hard way so you don’t have to, ha ha). I’ve listed measurements that will provide you with a good amount a soup and little to none of the crazy mess I made in my kitchen. This is a hearty, healthy, filling soup that is great for celebrating vegetables in springtime. [For more Leftover Easter Ham Recipe ideas, try my Ham and Pepper Jack Quesadillas and Spring Mix Pasta.]

ham stock veggie soup

Ham Stock and Veggie Medley Soup by Michelle.

Ham Stock & Veggie Medley Soup

Total prep time: about 40 minutes

Total cook time: 3 to 4 hours

Ingredients for the ham stock:

– leftover ham bone and ham bits

– 2 cloves garlic, split

– about 1/2 cup of cilantro

Ingredients for the soup:

– 1/4 to 1/2 c. each (depending on preference of favorite veggies) of green split peas, yellow split peas, lentils, great northern beans, and barley (all dried, not canned; get the kind that has rapid-boil instructions so that you don’t have to soak them overnight in advance)

– 2 roma tomatoes, chopped (1/4- to 1/2-inch pieces)

– 1/2 large yellow onion, chopped (1/4- to 1/2-inch pieces)

– 5 small potatoes, peeled and chopped (1/2- to 1-inch pieces)

– 1 skinny red yam, peeled and chopped (1/2- to 1-inch pieces)

– 1 c. baby carrots, chopped (1/4- to 1/2-inch pieces)

– 1/2 to 1 c. of loose frozen corn kernels

Seasonings for the soup (per 6 cups of broth):

– 1 tsp Peruvian aji amarillo (If you don’t have this, substitute with your favorite pepper or pepper paste.)

– 1 tsp salt

– 1/2 tsp black pepper

– 1 tsp ground ginger

– 1 tsp thyme

– 1 tsp marjoram

– 1 tsp basil

– 1/2 tsp seasoning salt

– 1 tsp cumin


– Put all the ham bone leftovers and bits of fat and ham into a large pot. Cover with water (at least 6 cups). Add two cloves of garlic (peeled and split in half or crushed) and 1/2 a cup of cilantro. Boil for 45 minutes to an hour until you are satisfied with the look and flavor of the broth. You do not need to add any salt or other seasonings to the stock because it will be naturally salty and sweet from the ham.

– While the stock is boiling, use a separate pot to combine the green peas, yellow peas, lentils, beans, and barley. Cover with water, sprinkle with a little salt, bring to a boil, then lower the temperature so that it is gently boiling but not going to boil over. It will need an hour to 90 minutes to boil until soft. I accidentally made the entire 16-oz bags of EACH of those veggies, so I ended up with WAY too much. The first big pot I was using started to boil over like crazy because all of the veggies were growing in size as they absorbed the water. I grabbed three other smaller pots and pans for the overflow and had all four burners going (because once you start cooking them, you have to finish them). I mean, we’re seriously going to be eating this stuff for a month plus I froze some, which will stay good for another three months. I also took some to my mom and her husband and I’ll share with anyone who wants some. (Hey Vita, you coming over for lunch today?) ;)

– When the stock is done boiling, use tongs or a colander to separate out all of the bones, fat, and garlic cloves. Pull any remaining meat and cilantro apart and keep it in the broth but throw the fat and bones away. Set the broth aside.

– Once the broth is done and the veggie mixture is soft, here comes the tough part. What you want to do is combine 6 cups of the broth with about 4 cups of the veggie mixture. I use vague measurements here because you can adjust the ratio to achieve the consistency you want. If you want a really thick pea soup consistency, add more of the veggie mixture than the ham broth. If you want a soupier, thinner consistency, add more broth and less veggie mixture. Use a whisk. Once you have the desired consistency, then…

–  …add the tomatoes, onion, potatoes, yam, carrots, corn, and all of the seasonings. Bring the new mixture to a boil and then simmer for about an hour. Stir every ten minutes or so with the whisk and check the taste. Depending on your personal preference, you may want to add more salt or pepper, you may want to thin the broth with a little water, you may want more of a particular veggie, or you may find yourself just tasting it because you’re hungry and you’ve been working on it for hours already (speaking of myself here).

– After you’ve let the entire soup simmer for about an hour, check it again. It should be really yummy and ready to go. Some people like to let their soup or chili brew for much longer. It’s just a matter of personal preference and hunger. Be sure to package and freeze the leftovers right away–don’t let it sit in the fridge for another four days before you freeze it or it won’t be as good. Also, when freezing it in a plastic container, leave about a 1/4 inch of room at the top to allow the soup to swell during freezing. Otherwise, you’ll open your freezer the next day and the lid will have popped off and you’ll have frozen soup all over the place. Trust me.

This recipe tastes great. It’s very filling. You can also serve it over rice to change it up a bit (my husband likes that). I’m really happy that it turned out so great and that we really made the most of every bit of that ham. Now we have many more snack- and meal-sized servings of soup to eat for lunches and to go with dinner over the next several weeks. When I’m trying to lose weight, I find it really helpful to have these predetermined serving sizes ready to go. It was totally worth the trouble. And since you know exactly what’s going into it, you can rest assured it’s loaded with all the right stuff and no preservatives, chemicals, or too much sodium. Let me know how it goes for you if and when you make it! Share your soup experiences in the comments section.



Related posts: Leftover Easter Ham Recipe #1: Spring Mix Pasta and Leftover Easter Ham Recipe #2: Ham and Pepper Jack Quesadillas

4 Responses to “Leftover Easter Ham Recipe #3: Ham Stock & Veggie Medley Soup”


  1. Leftover Easter Ham Recipe #1: Spring Mix Pasta « Diet Drop - April 16, 2012

    […] posts: Leftover Easter Ham Recipe #2: Ham and Pepper Jack Quesadillas and Leftover Easter Ham Recipe #3: Ham Stock & Veggie Medley Soup Rate this: Share this:TwitterFacebookLike this:Like6 bloggers like this […]

  2. Leftover Easter Ham Recipe #2: Ham & Pepper Jack Quesadillas « Diet Drop - April 16, 2012

    […] This combination of flavors came out so great! It almost reminded me of a Hawaiian-style pizza with Canadian bacon and pineapple. Ham is such a good meat to experiment with because it has such a sweet, distinct flavor. It lends itself well to many meals. These quesadillas are yummy and light. They make a great snack or lunch (depending on how many you eat, of course). [Also check out Leftover Easter Ham Recipe #1 and stay tuned for Leftover Easter Ham Recipe #3.] […]

  3. Cuban Black Bean Soup, $3.40 « Frugal Hausfrau's Blog - April 18, 2012

    […] Leftover Easter Ham Recipe #3: Ham Stock & Veggie Medley Soup (dietdrop.wordpress.com) […]

  4. 3 Ways to Eat Barley « Diet Drop - May 22, 2012

    […] the same thing for three or four days in a row. For example, back in April, I made a giant batch of pea soup. There is still one small container of it in the freezer. Once defrosted, it will be enough for one […]

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