Day After Easter Soup Recipe

Recipe By Slurrp

Day After Easter Soup is a delicious and comforting soup made with leftover Easter ham and vegetables. This hearty soup is packed with flavor and is the perfect way to use up any leftover ham from your Easter feast. It is easy to make and can be customized with your favorite vegetables. Serve this soup with crusty bread for a satisfying and comforting meal.

4.1
20 Rating -
Rate
Non Vegdiet
10minstotal
25minsPrep
45minsCook
10m.total
25m.Prep
45m.Cook
Day After Easter Soup
plan
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ingredients serve

Ingredients for Day After Easter Soup Recipe

  • 0.22 tablespoon Olive Oil
  • 0.11 Onion, Diced
  • 0.22 Carrots, Diced
  • 0.22 Celery Stalks, Diced
  • 0.33 cloves Cloves Garlic, Minced
  • 0.22 cup Leftover Ham, Diced
  • 0.67 cup Chicken Broth
  • 0.22 cup Water
  • 0.22 Bay Leaves
  • 0.11 teaspoon Dried Thyme
  • 0.06 teaspoon Black Pepper
  • 0.11 cup Cooked Pasta
  • 0.11 cup Frozen Peas
  • As required Salt And Pepper To Taste

Directions: 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.
Nutrition
value
90
calories per serving
5 g Fat7 g Protein4 g Carbs2 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    7g
  • Carbs
    4g
  • Fiber
    2g

MacroNutrients

  • Carbs
    4g
  • Protein
    7g
  • Fiber
    2g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    43mg
  • Iron
    2mg
  • Vitamin A
    62mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    36mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    7mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    17mg
  • Manganese
    < 1mg
  • Phosphorus
    84mg
  • Selenium
    6mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp