The Soup Diva

This is a great way to use up leftover ham (including the bone!)

• 32 oz vegetable broth (or chicken or beef)
• 2 cups diced potatoes (about 2 large russets or 12 Yukon Gold)
• 1 yellow onion, diced
• 1 cup carrots (diced or matchstick – about 3 carrots)
• 1-2 cups diced ham (depending on how much meat is left on the bone)
• 1 leftover ham bone (optional, but adds lots of flavor)
• 1 tbsp minced garlic
• 1 tbsp fresh or dried parsley
• 1 tsp fresh or dried thyme
• 5 oz can evaporated milk
• Salt and black pepper to taste

Put broth, water, vegetables, ham (and bone), and seasonings in large slow cooker on low. Cook all day (at least 8 hours). Remove bone. Stir in milk and add additional seasonings as needed.

I created this recipe after being inspired by my friend Oreon, who posted on Facebook that she was making soup with a leftover ham bone (since I had one in the fridge from my Bourbon Glazed Ham!)