Stockpile/Clean Your Pantry Ham Soup

I made a delicious batch of soup from leftover ham during my January “eat your pantry down” semi-experiment. It was a happy experiment; perfect for leftovers from the holiday or a cheap supermarket deal on a ham.

Clean Your Pantry Ham Bean Soup
Let this be a forgiving recipe.
The goal is to use up ham and make cheap, tasty food.

Sauté In Pot (about 5 min.):
2 carrots, chopped
2 stalks celery, chopped
1/2 onion, chopped
2 T. oil or butter

Add 1 T. (or more) of chopped garlic and sauté for about a minute.

Add:
32 oz. chicken stock
2 cans chopped tomatoes (undrained)
2 cans of chick peas (drained)
3 cans other beans (black, kidney, white… drained)
1/3 cup salsa verde (or other salsa, chopped jalapeños, etc. or omit)
1 can corn (I used frozen)
1 T. cumin

Simmer about an hour.

Italian Sausage Soup – AKA “Olive Garden® Zuppa Toscana Soup”

Tonight I made Lootie’s favorite soup: Italian Sausage Soup. He requests it on his birthday, and on other random days. It is a simple, tasty comfort foot that I don’t mind making at all. I can nearly make it in my sleep. Since I was grocery shopping, I picked up the ingredients, except for the broth, since I had that at home, and a crusty loaf of Italian bread – the perfect compliment.

As I cooked the sausage and sliced the potatoes, adding it all the the pot with little bit of salt and red pepper flakes, I had a moment of panic. Is that IT?! Was it really this simple? Am I forgetting something?

I ran into the computer room to search my site for the recipe and found it: Olive Garden® Zuppa Toscana Soup. It was in the archives from 2004. The recipe (a photo) was missing. Tragedy. This is a VERY yummy soup. I must repost it.

This is a homemade version of the Olive Garden® Zuppa Toscana/potato and sausage soup. And honestly, it’s actually better and super-dee-duper easy.

Here’s the exact recipe I have written down, with my subs in parentheses:

Serves 2 [my subs serve 7]

2 3/4 c. Chicken broth [2 large containers of chicken stock]
1/4 c. heavy cream [I don’t use nearly this much — I use 1/4 cup for my increased version and that’s plenty]
1 med. russet potato [3-4 red potatoes]
2 c. chopped kale [no measure, about 5 handfuls, whatever will fit to fill the pot]
1/2# spicy sausage [5 sausages, cooked and cut into medallions]
1/4 tsp. salt [to taste, I don’t measure]

1/4 tsp. red pepper flakes [about 1/2-1tsp. depending on your taste]
1c. shredded Parmesan, if desired

Prepare the sausage by placing in skillet with 1/2 cup water. Cook on medium for 10 minutes, then uncover, turn and cook for 10 more minutes. Cut into medallions. If you use bulk sausage, brown it and break it up into chunks.

1.) Heat stock in large pot over medium heat
2.) Slice unpeeled potatoes; add to soup
3.) Add cooked sausage to soup
4.) Add salt, pepper, cream; stir
5.) Add kale; stir

Simmer for about 1 hour, stirring occasionally. Garnish with some shredded Parmesan and serve with a nice hunk of bread. This soup is wonderful the next day and freezes well.