North Pole Soup (Ham & Kidney Bean Soup) |
|
 |
Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 2 |
|
This recipe is from a long-defunct and short-lived 1980's magazine, New Woman. It's a delicious and easy soup, and although the recipe doesn't call for it, I like to add cabbage and to spice it up with some crushed red pepper. Ingredients:
1 tablespoon olive oil |
1 medium onion, sliced |
1 medium carrot, cut in 1/4-inch rounds |
2 garlic cloves, diced |
1/2 teaspoon dried basil |
3 ounces ham, diced |
1/2 cup canned tomato |
3 cups chicken broth |
1 cup red kidney beans, drained |
1/2 cup macaroni |
salt |
pepper |
parmesan cheese, grated |
Directions:
1. Heat olive oil in medium saucepan. Cook carrot and onion in hot oil, 5-7 minutes.
2. Add garlic, basil and ham and cook an additional 2 minutes.
3. Add tomatoes and if using whole tomatoes, crush. Add broth & beans. Mash some of the beans with potato masher. Simmer 20 minutes.
4. Add pasta, and cook until done per package directions.
5. Serve with Parmesan cheese.
|
|