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 thicker 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