What’s Cooking: Easter Leftovers Soup (Ham, Beans & Greens)

What's Cooking

Easter Leftovers Soup
(Ham, Beans & Greens)

Recipe By: Chef Lisa A. Heidelberg       

Time: 50-55mins

Serves: 4-6 servings


  • Ham bone from Easter ham and  approximately 1 cup of chopped ham
  • ½ cup of cooked greens (any leftover veggie will do (i.e. asparagus, green beans)
  • 1lb dried northern beans (you can use canned beans, just drain juice before adding)
  • ½ t cracked black pepper
  • ½ t kosher salt (leave until end, may not need depending on saltiness of ham)
  • ½ t granulated garlic
  • ½ t granulated onion
  • ½ cup onion, diced
  • ¼ cup celery, dices
  • 4 cups chicken stock
  • 4 water
  • ¼ cup (half & half, heavy cream, milk or almond milk), optional


  • Put ham bone in heavy bottom soup pot (4-6qts)
  • Add water and stock and bring to a boil
  • Add soaked beans or canned if using, & cook until beans are tender (approx. 45 mins)
  • Add seasoning, chopped ham and greens. Cook for another 5-10 mins.
  • Adjust seasoning with salt & pepper if needed
  • Stir in milk of choice if using and serve. This step just adds a little velvetiness to soup broth, but can be omitted.

**Chef note, I serve soup with left over cornbread for dunking, but some garlic bread, croutons, or good old oyster crackers would be tasty as well.

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