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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 5 |
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Packed with veggies and leftover ham, this recipe really dresses up canned soup. Who would believe that such a hearty meal could be ready in so little time? Julia Cox â Chesapeake, Virginia Ingredients:
1 cup cubed fully cooked ham |
1 small onion, chopped |
1 celery rib, chopped |
1 garlic clove, minced |
1 tablespoon canola oil |
1 can (18.8 ounces) ready-to-serve chunky savory vegetable soup |
1 can (16 ounces) kidney beans, rinsed and drained |
1-3/4 cups water |
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme |
1 bay leaf |
1/8 teaspoon pepper |
1/2 cup uncooked medium pasta shells |
Directions:
1. In a large saucepan, saute the ham, onion, celery and garlic in oil for 3-4 minutes or until vegetables are tender. Stir in the soup, beans, water, thyme, bay leaf and pepper. Bring to a boil. Stir in pasta. Reduce heat; simmer, uncovered, for 20-25 minutes or until pasta is tender. Discard bay leaf. Yield: 5 servings.
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