We are all looking for ways to stretch our grocery dollars these days and still make delicious meals for our families. In this month long series The Paula Deen Test Kitchen will share a new leftover recipe with you each week. Each recipe starts with the leftovers from one of Paula’s simple and classic dinner entrees. With those dinner leftovers, a few inexpensive fresh ingredients and items from your pantry we created a simple recipe sure to delight your belly and not break the bank.
This week, Leftover Baked Ham from dinner becomes Simple Southern Ham and Bean Soup for lunch!
Simple Southern Ham and Bean Soup
1 tablespoon olive oil
1 tablespoon butter, plus more for topping
1 small onion, chopped fine
2 garlic cloves, chopped fine
1 1/2 cups leftover ham, diced
2 teaspoons fresh thyme leaves
2 (15-ounce) cans white beans, drained and rinsed
4 cups low sodium chicken broth (or homemade)
1 bay leaf
4 cups fresh collard greens, cut into thin ribbons (can substitute one can of cooked collard greens)
Kosher salt and freshly ground pepper
8 tablespoons butter for garnish
In a heavy bottomed soup pot over medium heat, cook onion, garlic, ham, and thyme in oil and butter, stirring occasionally, until onion is softened, about 4 minutes.
Add beans, broth, bay leaf, collards, salt and pepper (to taste) and simmer, uncovered, stirring occasionally, 20 minutes, so the flavors can develop. Remove bay leaves before serving. Serve in soup bowls and garnish with a tablespoon of butter on top.
Prep Time: 15 min
Cook Time: 20 min