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If you bought ham on sale for Easter like we did, you may be finding yourself with a lot of leftovers right about now!
We bought a big spiral sliced ham for $1.49/lb at Aldi last week- a great deal on meat!
I like to eat it in 4 main ways. One, obviously eaten as slices of ham with sides. Two, as ham sandwiches. Three, in cheesy ham and egg casserole. And fourth, ham soup!
In this post, I’m sharing my quick and easy ham soup recipe. It’s loved by ham haters too. Recently, both my daughter and a friend said they didn’t want it because they don’t like ham, but after trying a bite, they changed their mind and enjoyed the soup! I think it’s because the way the ham is cooked makes it taste more like bacon in this soup. Yummmm.
I’m going to describe how to make it with an electric pressure cooker, but you could just as easily make it in a pot on the stove. The amounts that I share in this recipe are versatile as well. You can mix and match your preferred vegetables, the amounts of each, and even the amount of ham to some extent–and this soup will still turn out delicious.
But here’s the ingredients as a starting point:
Ingredients for Leftover Ham Soup
- 1 tablespoon olive oil
- 2 cups ham, diced
- 2 tablespoons garlic, minced
- 1 onion, diced
- 10 baby carrots, sliced
- 4 celery sticks, sliced
- 4 cups spinach, shredded
- 1 bag cauliflower rice
- 6 cups chicken broth
- 1 cup heavy cream
Cooking Instructions
- Sauté ham, garlic, and olive oil in pressure cooker for 3 minutes.
- Add carrots, onion, and celery.
- Cook until onions are translucent, about 10 minutes.
- Add spinach, cauliflower rice, and chicken broth.
- Cook on high pressure for 10 minutes.
- Release pressure. Don’t be alarmed if your soup looks like cooked spinach. It just needs to be stirred.
- Slowly pour in 1 cup of heavy cream while stirring.
- Ladle soup into bowls and enjoy!
