Ham and Lima Bean Soup with Kimchi and Dumplings

     Ham and Lima Bean Soup with Kimchi and Dumplings.

If you have made a Holiday Ham, you probably have leftovers! My Ham and Lima Bean Soup with Kimchi and Dumplings is the perfect solution to use up that leftover ham! I thought it would be an interesting twist to make an untraditional ham and bean soup so I added Korean dried pepper flakes known as Gochugaru, a splash of fish sauce and kimchi to give my soup a rich umami flavor! This Ham and Lima Bean Soup with Kimchi and Dumplings is filled with organic vegetables, aromatic spices, lima beans and vegetable dim sum or potstickers. Enjoy this comforting soup today!!

The measurements of this recipe may vary depending upon how much leftover ham you use. In a stockpot, combine:

2 cups leftover naturally cured ham, cut up or shredded

1 organic leek, chopped

1 cup frozen lima beans

1/2 bunch organic Swiss chard, roughly chopped

1 medium organic tomato, quartered

2 organic carrots, cut up

1 cup shredded organic cabbage

2 tablespoons organic chopped parsley

1 teaspoon dried korean pepper flakes

1 teaspoon tomato powder, Burlap & Barrel

1 teaspoon shallot powder, Burlap & Barrel

1/2 teaspoon Tutta Porchetta , Burlap & Barrel

1/2 teaspoon each dried thyme and savory leaves

1/2 cup prepared kimchi

Enough water to entirely cover the ingredients

A smash of fish sauce to taste

12 frozen vegetable potstickers

Bring everything except the potstickers to a boil, then simmer for 10 minutes

Turn off the heat, if using an electric stove, remove the stockpot from the burner

Now add the frozen potstickers, cover and let rest. They will cook in the broth

Enjoy this comforting Winter Soup

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