Does it seem that that big chunk of leftover Easter ham might remain in your refrigerator for weeks, even if you have a large family? Fear not. Here is an idea of how to turn that succulent, savory meat and ham bone into an invigorating soup.
1 cup small diced carrots
2 T olive oil
2 cups small diced onions
1 cup small diced celery
3 cloves garlic, finely minced
16 oz. can diced tomatoes
1 Mediterranean bay leaf
1 T fresh thyme, minced or 1 t dried
2-3 lbs. ham shanks or hocks
32 oz. chicken stock (water can be substituted or added if more is needed)
1/4 cup dried lentils
1 large potato, diced
3 cans white beans, such as cannellini, drained
1 t hot sauce, such as sriracha, or to taste
Leftover ham, diced
In a large Dutch oven or stock pot over medium heat, add oil. When oil is hot, add onions, celery and carrots. Sauté until onions are translucent, about 4 minutes. Add garlic, tomatoes, bay leaf and thyme. Cook a few more minutes until spices begin to release their flavors.
Add 2-3 lbs. of ham shanks or hocks and stock. Bring to a boil, reduce to medium low and simmer for 45 minutes. Add lentils and potato and cook for 20 minutes.. Remove shanks or hocks. Add beans and sriracha sauce. Stir.
To thicken soup, pulse briefly with a stick blender or take out 2 cups, puree in a food processor and add back to pot. Remove the meat and return to pot along with any other leftover ham. Heat through and ladle into individual serving bowls. Serve with a crusty bread. Serves 8-10.
photo by Bill Brady