Day After Easter Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery and cook until softened.
• STEP 2.Add garlic and cook for another minute.
• STEP 3.Add leftover ham, chicken broth, water, bay leaves, thyme, and black pepper. Bring to a boil and then reduce heat and simmer for 30 minutes.
• STEP 4.Add cooked pasta and frozen peas and cook for an additional 5 minutes.
• STEP 5.Remove bay leaves and season with salt and pepper to taste.
• STEP 6.Serve hot with crusty bread.

Cooking Tips

• Feel free to add other vegetables like potatoes, corn, or green beans to the soup.
• You can use any type of pasta you have on hand, such as macaroni or penne.
• If you don't have leftover ham, you can use cooked bacon or sausage instead.
• This soup can be stored in the refrigerator for up to 3 days.
• To reheat, simply heat it on the stovetop or in the microwave until heated through.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator.
• Serve the soup hot with crusty bread for a complete meal.
• You can also freeze the soup for up to 3 months. Thaw it in the refrigerator overnight before reheating.