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Leftover Easter Ham Soup: Crockpot Recipe

Traci Taylor

I feel like I’ve been eating ham for about 20 straight days.  In reality, it’s only been a week, but I was bored with just slicing off a piece of ham and heating it up for dinner, so decided to use the rest of my leftover Easter ham to make homemade soup, which I popped in the freezer to pull out when I’m not feeling well and need soup to make everything better.

Here’s how I made my soup:

Ingredients:

  1.     Roughly chopped up pieces of leftover ham- however much you want (I like a lot)
  2.     2 cans of chicken broth
  3.     8 cups of water
  4.     2 cups of chopped carrots
  5.     1-1/2 cups chopped parsnips
  6.     1 cup chopped
  7.     2 tsps pepper
  8.     2 cups Risoni pasta
  9.     1 cup frozen peas

Place everything in a crockpot except for the pasta, cover and cook on low for 6-8 hours or high for 3-4 hours.  Soup is done when veggies are tender. Cook pasta according to package.  Add to soup and eat. Or freeze and save for a sick day.

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