Ham and Bean Soup

Today's seemed like a good day to make some soup! I didn't want to have to run to the grocery store, so I used ingredients I already had in my fridge, freezer and pantry. To make it a little more interesting, I challenged myself to see if I could be like Rachel Ray and make it in 30 minutes (or less)!

We still had quite a bit of leftover ham from Christmas dinner, so it seemed like the perfect meat to use. I also had bags of both onion and corn in my freezer. I like keeping bags of different veggies in my freezer, so I can use as little or as much as I need at a time for a meal.

Taking a quick peek into my pantry, I found some fire roasted tomatoes (my new favorite kind of tomatoes) and some cannellini kidney beans. Tip: you don't need to buy the fancy frozen veggies or gourmet brand of tomatoes or beans. From my experience, I have found that the "house" or "generic" versions from the grocery store will usually taste the same (and be cheaper). I'm happy to report that I met my challenge :) This soup was ready in 30 minutes and I had it for lunch today. As an added bonus, it was super tasty!!


2 cups cooked ham, chopped
1 cup chopped onion
1 cup corn
14.5 ounce can fire roasted tomatoes, undrained
15.5 ounce can cannellini kidney beans, drained
8 cups water

In large stockpot, put all ingredients in the order given. Stir with large spoon to mix thoroughly. Bring to a boil, reduce heat and simmer covered for 20 minutes, stirring occasionally. That's it - enjoy!

To read more from Cathy, visit onthemenutodayatcathyskitchen.blogspot.com/

About the Author...
Cathy B
Cathy is a homemaker, wife and mother to a son with special needs, a teenage daughter and stepmom to an adult son.
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