So I couldn't decide what to call this recipe. It started out as Christmas Leftovers Soup, but that sounded sort of scary! I thought I'd just call it Ham and Potato Soup since that's mostly what's in it, but that was kind of blah. Then I considered Ham Dinner Leftovers Soup, which was obviously too long! I know, get on with it already, right? Ok....just a tiny little back story and then I'll share the recipe.
After Christmas dinner last year I made an awesome ham and bean soup, but still had some (ok, A LOT OF) other leftovers, specifically a potato casserole, that I served with way too many meals the following week! I recall having just potato casserole and green bean casserole for lunch a couple times too. Yes, I'm one of those people who always makes too much food! Plus, my husband asked me not to put in all those beans next time LOL! This year I decided to try to fix all that.
I wasn't sure how it would turn out, but decided to take a few pics along the way in case it turned out well, and I have to say it really did! (I was going to put in the green bean casserole too, but just wasn't sure. Maybe after Easter dinner...hehe.) Anyway, here's what I came up with.
I wasn't sure how it would turn out, but decided to take a few pics along the way in case it turned out well, and I have to say it really did! (I was going to put in the green bean casserole too, but just wasn't sure. Maybe after Easter dinner...hehe.) Anyway, here's what I came up with.
Ingredients:
- 3-4 cups ham, cut into bite size pieces (I put the ham bone in and removed before serving to be sure to get all that flavor)
- 3-4 cups potato casserole (see substitution below)
- 3 stalks celery, sliced
- 3 carrots, sliced
- 10 oz bag frozen green beans, cut into bite size pieces
- 6 cups water or vegetable stock
- 1 (28oz) can diced tomatoes, undrained (seasoned will work fine)
- 2 cloves garlic, minced
- Salt and pepper to taste (you shouldn't need much, if any, salt)
Potato casserole substitution:
- 28 - 30 oz bag frozen diced potatoes
- 1 cup green, red, or yellow peppers, diced
- 1 medium onion, sliced
Directions:
- Combine all ingredients in a 6 quart slow cooker.
- Cook on high for 4 - 6 hours.
- Serve with slices of toasted Italian bread or bread sticks and a salad for a hearty meal.
Easy, right? The best part about this soup is that you can put in just about any veggies or beans, if your family approves ;), that you have on hand. This would also work well with leftover turkey or beef.
If you're not going to use your meat and potatoes to make the soup right away, slice up your ham or turkey and put it in the freezer. Your potato casserole can be frozen too. No need to thaw when you're ready to use it. Just place it in the crock pot and let it do it's magic :)
This recipe turned out to be a great way to change up, and use up, our leftovers. What are your favorite recipes for leftovers? I'd love to hear your ideas.
Thanks for stopping by,