Winter’s Eve Ham & Veggie Soup

Winter’s Eve Ham & Veggie Soup

This soup was kind of a surprise win for me.  This will explain the lack of pictures and step by step instructions.  We had so many leftovers that I had decided that there would be no more cooking until we used up what was in the fridge first.  I was going through Pinterest and looking at recipes to use leftover ham.  Everything was creamy and cheesy, and I was still feeling the richness of our buffalo chicken dip, queso and chips from Super Bowl Sunday.  We also ate at Red Robin on Tuesday for lunch after a much needed trip to Ikea.  I was in the mood for somewhat light fair.  One of my resolutions for the new year is to bring more balance to our days and weeks with alternating our food choices.  If we eat a heavy meal for dinner and it becomes leftovers for lunch the next day, we eat lighter for dinner like a hearty, brothy soup or a filling salad with grilled chicken.  This is a challenge with our schedule and lack of family dinners, but I’m sure a lot families these days struggle with the same thing with long commutes, school and sports events, etc.

Back to the soup.  The recipe I landed on came from My Recipes and it caught my attention because it had many of the things I had in the fridge.  Of course, I improvised and made it my own way.  I had bought some parsnips as an experiment, but hadn’t used them in anything.  This specific recipe called for parsnips.  They kind of replace a potato in texture, but completely different flavor.  They are a new fave for adding in soups for me!

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Winter's Eve Ham & Veggie Soup
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • ½ onion, diced
  • 3 carrots, chopped
  • 3 stalks celery, diced
  • 2 med. parsnips, cubed
  • 3 garlic cloves, minced
  • 1 cup ham, cubed
  • 6 cups of chicken broth
  • ½ tsp dried rosemary, chopped
  • 1 bay leaf
  • 8 oz. uncooked spaghetti noodles, broken in half
  • Salt and pepper to taste
Instructions
  1. Saute all the vegetables in olive oil until softened, about 10 min. Add garlic, rosemary and bay leaf and sauté one more minute.
  2. Pour broth in and add noodles. Bring to a boil.
  3. Turn heat down to low, add ham, cover and simmer for 20-30 minutes.
  4. Season with salt and pepper to taste.
  5. For eating leftovers, you may need to add more water because the noodles will absorb a lot of the liquid.

I know it doesn’t look that pretty, but it’s good.  Look at those yummy parsnips.

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I hope this warms you up on a cold winter’s night!

JulieBird

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