Turn your Easter leftovers into a tasty Spring soup.

Ham and White Bean Soup

Serves 6-8

Ingredients:
1 leftover ham bone
2 cups chopped ham
4 cups low sodium chicken broth
4 cups water
4 16 oz. cans navy beans, undrained
4 carrots, sliced
1 tablespoon olive oil
1 tablespoon butter
1 onion, diced
2 celery stalks, diced
1 tablespoon Worcestershire sauce
1 bay leaf
1 teaspoon garlic powder
½ teaspoon paprika
Salt and Pepper to taste

Instructions:

1. Gather ingredients. Chop veggies. Place hambone in a large pot. Add chopped ham, chicken broth, water, beans, and carrots. Bring to a boil over high heat, then reduce heat.

2. With broth on reduced heat, heat oil and butter in sauté pan over medium heat, and sauté onion and celery until soft. Add to broth mixture, then add Worcestershire sauce, bay leaf, garlic powder, and paprika. Stir, then simmer for one hour.

3. Remove ham bone and bay leaf. Season with salt and pepper to taste. Serve with cornbread or crusty white bread.