Thursday, October 16, 2008

Slice-and-Dice Ham and Vegetable Soup

When I graduated from college and moved to an apt for the first time, my aunt gave me this book. I used to make things from it all the time, but overtime, especially since I started getting EDF I don't turn there often for recipes. It's a great book though! Basically the premise is a 20-something guy learning to cook for the first time with recipes from his mom. Every recipe comes with his own commentary on making the recipe including odd pieces of advice, plus when necessary you get "Mom Tips" from his mom. Always helpful.

Today I wanted to make another soup recipe so flipped through the book and found Slice-and-Dice Ham and Vegetable Soup. It was good. I recommend it to others. Here's how (paraphrased by me)

  • 1 medium celery stalk (I didn't bother b/c as I've said before I hate buying celery for 1 stalk)
  • 1 medium carrot (I used a handful of baby carrots instead), cut into 1/4 inch slices
  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped (I had this ready to go and forgot to add it. Oops.)
  • 2 tbsp olive oil
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/8 tsp black pepper
  • dash salt
  • 1 cup bite sized pieces ham (Mom Tip: Buy ham steak and cut it up, but the recipe was originally for leftover ham. The concept of buying ham steak totally baffled me, but there it was in the lunch meat section. Who knew...)
  • 15 oz diced tomatoes
  • 2 cups water (I used 1 cup water and 1 cup chicken broth b/c I had some to use up)
  • 1/4 cup small pasta shapes, uncooked couscous or bulgar (I used orzo since that's what I have at home right now)
  • Grated parmesan cheese (I had this all ready and forgot. Oops.)
  1. Heat oil in medium pot over medium heat. Add celery, carrot, onion and garlic. Cook for 5 mins, stirring occasionally until veggies start to soften
  2. Add basil, thyme, black pepper, salt, ham, tomatoes and their liquid, water, and pasta. Stir.
  3. Bring to a boil over high heat.
  4. Turn down to medium-low and cook, covered, for 15 mins, or until the pasta is soft.
  5. If soup is too thick add 1/2 more water. (I didn't need to do this.)

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