Description
A hearty soup made with leftover ham and macaroni, perfect for using up pantry staples and satisfying hunger.
Ingredients
Scale
- 1 cup (150g) leftover ham, diced
- 2 whole (250g) carrots, chopped
- 4 cloves (12g) garlic, minced
- 1 medium (150g) onion, chopped
- 14 cups (3.3L) beef broth
- 28 oz (794g) canned diced tomatoes
- 19 oz (540g) can kidney beans, drained and rinsed
- 5 oz (150g) can tomato paste
- 3 tsp (15g) brown sugar
- 3/4 tablespoon (11g) dried Italian seasoning
- 1 1/2 tablespoon (22.5ml) balsamic vinegar
- 1 bay leaf
- 1/3 cup (40g) Parmesan cheese
- 1 cup (100g) uncooked macaroni (elbow macaroni)
- 1–2 tablespoon fresh parsley (for garnish)
- Additional grated Parmesan cheese for serving
Instructions
- Sauté Onions & Garlic: Start by sautéing the diced onions and minced garlic in a pot over medium heat until they become soft and fragrant. This usually takes a few minutes. Keep an eye on them so they do not burn and turn bitter.
- Add Ham & Liquid: Next, stir in your chunks of leftover ham along with the beef broth and diced tomatoes. Let everything simmer and watch for the ham to heat through, which might take around 10 minutes. Ensure you add enough broth to avoid a soupy mess.
- Stir in Vegetables: Now, toss in the chopped carrots and the drained kidney beans, letting them cook until they are tender but still colorful—about 15 minutes. Do not overcrowd the pot; otherwise, your vegetables might steam instead of sauté.
- Add Macaroni & Simmer: Once the vegetables are ready, mix in the uncooked macaroni. Let it simmer gently until the pasta is just al dente, about 8 to 10 minutes. Be careful not to overcook the pasta to prevent it from becoming mushy.
- Taste & Adjust Seasoning: Before you finish, taste the soup and see if it needs more salt or a splash of balsamic vinegar. Adjust the seasoning carefully as too much salt can overpower the dish.
Notes
- Storage Tips: Wait for the soup to cool completely before refrigerating it. Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months in a sealed container. Undercook the macaroni slightly if you plan to freeze the soup.
- Expert Tips: Sauté the onions and garlic first to enhance flavor. Cut ham into even pieces for uniform heating. If the soup thickens after reheating, add a splash of broth to achieve the desired consistency. Taste the soup at the end to adjust seasoning; a splash of balsamic vinegar can enhance the flavor.
- Reheating Instructions: Reheat in a pot over medium-low heat until warmed through, stirring occasionally. If the soup is too thick, add a little broth or water to reach your desired consistency.
- Serving Suggestions: Pair with crusty bread for dipping or serve with a light salad on the side. Garnish with fresh parsley and additional grated Parmesan cheese before serving.
- Recipe Variations: Substitute any type of cooked leftover meat for the ham. Use fusilli, penne, or whole wheat macaroni instead of elbow macaroni. For a dairy-free version, replace Parmesan cheese with nutritional yeast.
- Ingredient Notes: Choose firm, fresh carrots and quality canned tomatoes for the best flavor. Use low-sodium broth if desired, especially to control sodium levels in the recipe. Do not hesitate to adjust the amount of garlic based on your preference for a stronger or milder flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 282
- Sugar: 8g
- Sodium: 2121mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 19g
- Cholesterol: 15mg