Slow Cooker Leftover Easter Ham Soup [RECIPE]
I decided to do something I’ve never, ever done before. I bought Easter dinner. I know this might not seem like a huge deal, but I always make Easter dinner from scratch. But, life has been pretty chaotic lately and I’m tired. So tired.
After pricing out what it would cost to have Easter dinner delivered to my house versus buying all of the ingredients, I found that it would actually be a few dollars cheaper to have everything delivered. And so I did.
I figured by ordering a whole boneless ham, we’d get lots of meat to freeze and use over the next few months and I was right. I actually feel like I’ve been eating ham for about 20 days in a row. 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 a good majority of my leftover Easter ham to make homemade soup. This soup is perfect to pop in the freezer and pull out on those days when you need a little extra comfort, or when you’re sick.
Here’s how I made my leftover Easter ham soup:
- Roughly chopped up pieces of leftover ham- however much you want (I like a lot)
- 2 cans of chicken broth
- 8 cups of water
- 2 cups of chopped carrots
- 1-1/2 cups chopped parsnips
- 1 cup chopped
- 2 teaspoons of pepper
- 2 cups of Risoni pasta
- 1 cup frozen peas
Place everything in a slow cooker except for the pasta. Cover and cook on low for 6-8 hours or high for 3-4 hours. The soup will be done when the carrots and parsnips are nice and tender. Cook the pasta according to the directions on the package, drain and then add to the soup and eat.
If you want to freeze your soup, do not add the cooked pasta. Cooked pasta or rice and the freezer don’t exactly go well together- you’ll end up with a mushy mess when you heat up your soup. What I do is pull the soup out of the freezer and then the day that I’m going to eat it, I make a small amount of pasta or rice and add it to my soup before eating it.