Creamy Tuscan Ham and Vegetable Soup

And here is the last of the leftover ham recipes. If you are cooking for a single or double family, this is the perfect pot of soup for you. This makes about a quart and a half of soup. You won't be left for a huge pot of leftovers.

We've talked about the term "layers of flavor" before. For this delicious pot of soup, I started my layering of flavors with Tuscan Herb Olive Oil.  This particular olive oil has an amazing blend of thyme, oregano, sun-dried tomatoes, and garlic. You can see how this will flavor the soup!

2 T. Tuscan Herb Olive Oil

1/2 yellow onion, chopped

1 carrot, chopped

1 rib celery chopped

2 t. minced garlic

2 - 2 1/2 cups chopped ham

4 cups chicken or vegetable broth

a few grinds of black pepper

1 - 2 t. Tuscan Herb seasoning 

2 medium potatoes, peeled and chopped

1/2 cup heavy cream

In a 3 quart Dutch oven, heat olive oil over medium heat. 

Add onion, carrot, and celery and saute' until vegetables begin to soften, 3 - 4 minutes, stirring frequently. Add in garlic and let cook for a minute or so. Now add the ham, continue stirring occasionally, until ham begins to brown.

Pour in broth and add the black pepper and Tuscan Herb seasoning. Increase heat and allow soup to come to a boil. Add in potatoes, reduce heat to a simmer, and cook until vegetables are soft, 20 - 30 minutes.

Add cream to soup, stir, and let soup rewarm after the addition of the cream. Serve immediately.