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🍲 Leftover Ham Bone Soup 🐷🥣
Don’t toss that leftover ham bone from the holidays! It’s the secret ingredient that makes this Leftover Ham Bone Soup so flavorful and delicious! Packed with hearty veggies, tender potatoes, and savory cabbage, it’s the perfect way to use up leftovers and create a comforting meal in no time.
Ingredients:
Cooking spray
½ cup chopped onion
2 cloves garlic, minced
½ cup chopped celery
2 medium carrots, peeled and sliced
4 cups low-sodium chicken broth
2 medium Yukon Gold potatoes, diced
1 leftover ham bone
5 oz chopped leftover ham
1 small head cabbage, chopped
Instructions: Instant Pot:
Sauté onions, garlic, and celery in oil.
Add broth, carrots, potatoes, ham bone, and ham. Cook on high pressure for 20 minutes.
Release steam, add cabbage, and cook for 5 more minutes.
Stovetop:
Sauté veggies in a large pot.
Add broth, carrots, potatoes, ham bone, and ham. Simmer for 1 hour.
Add cabbage and cook until tender.
Serving Size: 1½ cups | Calories per serving: 124 kcal
This easy, comforting soup is perfect for turning your holiday leftovers into a hearty meal everyone will love! 🍲✨

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Enjoy this creamy, fruity Delightful No-Bake Peach Raspberry Cheesecake, perfect for a refreshing and elegant dessert without the need to turn on your oven.

You will need:

For the crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar

For the filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1 cup fresh peaches, diced
- 1 cup fresh raspberries

For the topping:
- Sliced peaches
- Fresh raspberries
- Fresh mint leaves (optional)

Directions:

1. In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined and press the mixture into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
2. In a large mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, and beat until well combined.
3. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
4. Carefully fold in the diced peaches and fresh raspberries.
5. Pour the filling over the chilled crust and spread evenly. Refrigerate for at least 4 hours, or until set.
6. Before serving, top the cheesecake with sliced peaches and fresh raspberries. Garnish with fresh mint leaves if desired.
7. Enjoy your Delightful No-Bake Peach Raspberry Cheesecake!

Prep Time: 20 minutes | Chill Time: 4 hours | Total Time: 4 hours 20 minutes Calorie Count per serving: 350 kcal Serving Size: 8 servings