North Pole Soup
"This soup has been a staple in our home for so many years I can't name the magazine I clipped it from! A great way to have homemade soup with less than an hour of time and use the left over ham. The original recipe calls for basil, but I found omitting it was more kid-friendly. I do add italian seasoning when the spirit moves. Round out the meal with crispy bread and a green salad and you have Olive Garden beat!"
photo by rniles
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 2 tablespoons olive oil
- 2 medium onions, thinly sliced
- 2 carrots, peeled and sliced into 1/4 inch disks
- 4 cloves garlic
- 6 ounces ham, diced
- 15 ounces canned tomatoes, drained and crushed
- 14 ounces of canned beans, black or red
- 6 cups chicken broth
- 5 ounces rotelle pasta or 5 ounces shell pasta
- salt and pepper
- parmesan cheese (to garnish)
directions
- In large sauce pan, heat oil and add onions and carrots.
- Cook 5 minutes or until soft.
- Add garlic and ham.
- Cook 2 minutes.
- Add tomatoes and cook 5 minutes.
- Add broth and beans.
- Bring to a boil and mash some of the beans to thicken.
- Lower heat and simmer 20 minutes.
- Return to boil and add pasta.
- Boil 6 minutes or until pasta is al dente.
- Season with freshly ground black pepper and cheese.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
One of our favorites! Mashing most (or all) of the beans is key to the consistency. We've been making this since we found the recipe in New Woman magazine in 1998. It's also our go-to soup to make and give to loved ones in need. -
Nice home style soup perfect for this cold January day. Served with fresh bread.
RECIPE SUBMITTED BY
mostrah
Englewood, Colorado
