Wednesday, June 22, 2016

Ham Noodle Soup - Recipe

Had some leftover ham so I decided to make some soup. Turned out great so I'm recording this recipe here for the future!

  • 2 T extra virgin olive oil
  • 1 organic onion, chopped
  • 5 organic carrots, scrubbed and chopped
  • 5 stalks organic celery, scrubbed and chopped
  • 1 pinch red pepper flakes
  • 1/2 pound ham, chopped
  • 1 15 oz can organic kidney beans, drained and rinsed
  • 1 14 oz can can organic diced tomatoes with juice
  • 2 quarts organic low sodium chicken stock
  • 1 pound pasta (I used Italian tri-color pasta)
  • sea salt and freshly-ground pepper to taste

  1. chop all of the veggies and set aside
  2. cook the chopped onion in the olive oil until translucent, about 5 minutes
  3. add the carrots and celery and stir for a few minutes
  4. add the red pepper flakes and stir until fragrant
  5. add the ham, beans, and tomatoes and stir
  6. add the stock and bring to a boil
  7. add the pasta and cook, turning off the heat 2 minutes before the package indicates that the pasta is done
  8. add salt and pepper to taste

  • add minced garlic to taste (after onions are translucent, add garlic for 30 seconds before adding carrots and celery)
  • replace pasta with 1 pound of chopped potatoes (simmer potatoes in the soup for 25 minutes or until potatotes are tender)
  • add 1/2 pound of chopped kale with stems removed (simmer for 5 minutes uncovered to prevent the kale from turning dark (brown or gray)
I've made this soup with all of the above options - all of the versions are all awesome! Enjoy!

No comments: