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
At some point between now and the next picture I added the ham & liquids and let the stoup simmer.
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.
Gastronomic Hedonist, Tiki Lifestyle Dreamer, Digital Marketing Professional, Former Nightclub DJ, Happy Homemaker Wannabe, Cat Mommy, etc.