Ham, Bean & Veggie Stoup

We had a nice block of leftover ham from Christmas. We’ve already nibbled at it; made a breakfast hash and a sandwich with mustard. But there was STILL some left. I’m the leftover queen. I don’t like when anything goes to waste. Since it’s been crazy cold around here lately, I decided a nice hot, comforting ham & bean stoup was in order!

What’s a stoup?! Well, if you’ve ever watched Rachael Ray on 30 Minute Meals she’s famous for making stoups. A stoup is┬áthicker than a soup but not quite a stew. It’s the perfect balance of all of the ingredients, in my opinion. I’ve always veered more towards thicker or chunkier soups. Anytime I make soup, they tend to be more on the stoup-y side.

Anyways, let’s get down to the ingredients and pictures! Please forgive me, pictures are poor quality because I’m too lazy to touch them up this time.

  • Leftover cooked ham, cubed
  • 1 can of Great Northern Beans
  • Leftover homemade turkey broth – I made this from leftover Thanksgiving turkey carcass! (about 2 cups)
  • 3 medium sized carrots
  • 2 large celery stalks
  • 1 large parsnip
  • 1 large leek
  • 1/2 of medium sweet onion
  • 1 cup of white wine
  • 1 tsp. garlic powder
  • 1 tsp. of thyme
  • 1 tsp. dried marjoram
  • pinch of nutmeg
  • haphazard amount of sea salt (*haphazard is whatever looks/feels right)
  • haphazard amount of fresh ground black pepper
  • 1/3 c. chopped fresh flat leaf parsley
  • 1 cup of water

Chopped aromatics: carrots, celery and parsnips

Onions & leeks

Chopped onions and leeks

Hot Dutch Oven Shot

Veggie & seasoning Dutch Oven sauna with white wine

Great Northern Beans

Great Northern Beans join the party!

Pot Herbs

“Pot Herbs” AKA flat leaf parsley

At some point between now and the next picture I added the ham & liquids and let the stoup simmer.

Ham, Bean & Veggie Stoup

It might look like a murky mess, but it’s DELICIOUS!

Hot stoup for a cold day. Now that’s what I’m talking about!

Let me know what you’re cooking up on cold days.

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