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Ingredients

2 tablespoons olive oil 1 large onion, diced 3 large russet potatoes, diced 2 cups diced cooked ham 2 cups diced carrots 1 cup diced celery 2 tablespoons dried parsley 2 tablespoons Italian seasoning 2 dried bay leaves 3 (14.5 ounce) cans chicken broth 1 (15 ounce) can corn, drained 1 (15 ounce) can peas, drained 2 tablespoons butter ground black pepper to taste ½ cup shredded Cheddar cheese

Nutrition Info

387.8 calories carbohydrate: 46.2 g cholesterol: 39 mg fat: 16.7 g fiber: 7.7 g protein: 15.8 g saturatedFat: 6.6 g servingSize: - sodium: 1460.9 mg sugar: 7.7 g transFat: : - unsaturatedFat: : -

Heat olive oil over medium heat in a large stockpot. Add onion, cook and stir until softened and translucent, 3 to 4 minutes.
Place potatoes, ham, carrots, celery, parsley, and Italian seasoning into pot. Cook and stir until vegetables begin to soften, about 5 minutes. Add bay leaves, chicken broth, corn, and peas and bring to a boil, about 5 minutes. Reduce heat to medium and cook until vegetables have cooked down and are tender, about 20 minutes.
Remove bay leaves, add butter and pepper to taste. Top with shredded Cheddar cheese.

8 cups

I created this soup using leftover ham and veggies I had on hand. It's quick and easy. Hope you like it.