Lovely Leftovers: Ham and Bean Soup

I regret to admit that I have fallen off the blogging bandwagon. Work kinda took over for a couple months and all my side projects were put on the back burner…

Good news, I’m back!

And I have tons of ideas and recipes I’ve been waiting to share. So let’s get to it.

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Leftovers are one of my favorite things, and thanks to a giant ham Clint’s dad cooked for dinner, we were in possession of a mountain of leftovers for the following week. I’m pretty sure that I have mentioned my love of leftovers in a previous post, so I was more than happy to take a good chunk home and repurpose it over the next few days. It’s always nice to be able to whip something up quickly and not have to start entirely from scratch.

I started with the basics and made some ham sandwiches and fried ham and eggs, but by the third day, we were in the mood for something a little different.

My mom would always make split pea soup with leftover ham bones, but Clint is still hesitant when it comes to meals that are primarily green. This didn’t mean that soup was completely out of the picture, I would just have to come up with something a little more colorful. I started thinking about this Italian bean and pasta soup I had once. It would be pretty easy to take that recipe and add some ham to it… and that’s how most of my recipes are born.

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This is one of those soups that you chuck into the slow cooker and forget for the day. I like to sauté the onions and garlic before adding them the pot. It adds an extra level of flavor but can be skipped if you are in a rush. Be sure to taste your soup before adding the salt. Depending on the ham you are using, you might not need to add any extra salt.

Italian Ham and Bean Soup
Serves 2
This easy slow cooker soup is a great way to use leftover ham and packs lots of flavor.
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Prep Time
15 min
Cook Time
7 hr
Total Time
7 hr 15 min
Prep Time
15 min
Cook Time
7 hr
Total Time
7 hr 15 min
Ingredients
  1. Olive oil
  2. 2 cloves garlic minced
  3. ½ onion
  4. 1 pound ham cubed
  5. 1 can cannelloni beans (14oz)
  6. 1 can of Italian diced tomatoes (14oz)
  7. 2 tablespoons fresh sage
  8. 1 cup pasta shells
  9. Salt and pepper to taste
Instructions
  1. Heat some olive oil in a pan and sauté the garlic and onions until translucent. Combine all ingredients except for the pasta in a slow cooker. Set to low and allow to cook for 6 to 8 hours. Right before serving, boil some water and cook the pasta al dente. Add the cooked pasta to the soup. Serve and enjoy.
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