So, you just cooked that fabulous Brookshire’s or Hormel sliced ham for your holiday meal (see December 14 entry). Now, it’s time to enjoy the leftovers!
I love leftover ham, better than leftover turkey or any other holiday main course actually. Ham retains its moisture and its flavor, and it’s so easy for leftovers.
You could make leftover ham sandwiches (on a King’s Hawaiian sandwich roll), or you could enjoy this fabulous, hearty soup!
Add some beans and tortellini, and you have a complete meal on a chilly winter’s night, without having to leave the comfort of your own fireplace.
Creamy Tortellini Ham Soup
3 Tbs butter
2 Tbs olive oil
1/2 large onion, chopped
2 carrots, thinly sliced
2 stalks celery, chopped
4 cloves garlic, minced
1/3 cup flour
6 cups low-sodium chicken broth, divided
2 Tbs cornstarch
2 cups ham, cooked and cubed
15 oz can Great Northern beans, rinsed and rained
1 Tbs Dijon mustard
2 bay leaves
1 Tbs chicken bouillon
1 tsp dried parsley (or 1 Tbs fresh)
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp ground cumin
1/4 tsp pepper
1/4 tsp red pepper flakes (optional)
1 lb refrigerated cheese tortellini, uncooked
2 to 3 cups half-and-half
Melt butter and olive oil in large stockpot over medium-high heat. Add onions; sauté for about 2 minutes. Add carrots and celery; cook for 3 more minutes , stirring occasionally. Add garlic and cook for 30 seconds. Stir in flour. Cook, stirring constantly, for 3 minutes or until thick.
Heat chicken broth in microwave for about 2 minutes or until warm. Gradually stir 5 1/2 cups broth into vegetables. Whisk 2 tablespoons cornstarch into remaining 1/2 cup broth, and stir into soup. Stir in ham, beans, mustard, bay leaves, bouillon, and all the remaining herbs and spices.
Bring to a boil. Cover and reduce heat to a simmer for 15 to 20 minutes, or until carrots and celery are tender.
Add tortellini. Boil for 1 to 2 minutes, or until cooked through and floating on the surface.
Stir in half-and-half; do not boil.
Garnish with parmesan cheese and serve immediately.
Serves 6 to 8
Nutritional Information: Calories Per Serving: 718, Calories from Fat: 236, Fat: 26 g (10 g Saturated Fat), Cholesterol: 74 mg, Sodium: 1481 mg, Potassium: 1313 mg, Carbohydrates: 87 g, Fiber: 14 g, Sugar: 3 g, Protein: 35 g.
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