Add the olive oil to a large soup pot over medium high heat. Cook the cubed ham until it just begins to brown. Add the remaining ingredients. Bring to a boil. Reduce the heat to maintain a steady simmer and cook for 30 minutes.
Serve with a sprinkling of finely diced red onion or shallots.
-- I use a center cut ham steak for this soup, cutting it into ½” dice. You could also use leftover baked ham.-- Try adding a few handfuls of spinach or other green leafy vegetable to the pot.-- If you don’t have leftover brown rice or don’t have time to cook it, you can easily use the frozen brown rice available in the freezer section of your grocery store.-- Store any leftovers in the refrigerator. Note that the rice will continue to absorb moisture so you’ll need to add a little water when reheating.