Jessica Hord is making our lives a little easier with another delicious recipe! This time, she's taking a page from Recipes with Resa's book and showing us how to turn our Easter leftovers into a bowl of comfort food. Throw that holiday ham in a pot with some water, beans and onions and you'll be ready to serve a savory soup in no time. It's the ham that keeps on giving!
What You'll Need:
— 1 onion, peeled & cut in half
— 1 leftover ham bone
— 3 - 4 cans of Pinto/Navy/Kidney beans, drained & rinsed
— Leftover ham, cut into cubes
— 3 cloves minced garlic
— Piece of ham fat
— Salt, to taste
— Crushed red pepper
— Plain yogurt
Throw onion and ham bone into a large pot, cover with water and bring to a boil.
Once boiling, reduce heat and simmer for about two and a half to three hours.
Remove onions and ham from the broth.
Throw beans (and optionally garlic and/or ham fat) and leftover ham into broth and cook on medium heat for 20 minutes.
Ladle into bowls and add toppings. You're done!