I do all in my power to empty my fridge since I can’t bear having a lot of leftovers there. This meal is excellent and uses everything I always have leftover from the holidays! It can actually be adjusted in whatever way you wish because it is so simple and quick. Enjoy!
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (14.5 ounce) can chicken broth
- 1 ½ cups diced leftover cooked ham
- 1 (15 ounce) can corn, drained
- 1 (15 ounce) can navy beans, undrained
- ¼ cup chopped onion
- ½ teaspoon dried parsley
- 1 pinch ground thyme
- salt to taste
- 1 pinch crushed red pepper flakes, or to taste
- 2 dashes hot pepper sauce (such as Tabasco®)
- 1 sprig fresh parsley, chopped
Instructions
- Heat broth in a saucepan over high heat. Add ham, corn, navy beans, and onion. Add dried parsley, thyme, salt, red pepper flakes, and hot sauce. Cook over high heat for 5 minutes. Reduce heat to low and cook about 5 minutes more. Finish with fresh parsley before serving.
Nutrition Facts
| Calories | 342 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 8 g |
| Protein | 21 g |
| Saturated Fat | 4 g |
| Sodium | 1925 mg |
| Sugars | 4 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
This was fine for a quick, throw together soup. I lightly drained the beans, used garlic salt, added extra red pepper flakes and Tabasco, and used dried parsley. It was a filling lunch. A can of mixed vegetables could be used in place of corn if wanted.