Stick to Your BellyTomato Soup
Brr--- it's cold outside! Here is a soup that will warm you through and through--and use up any leftover holiday ham. The recipe makes a huge amount, and I usually freeze half of it. With the veggies already cooked (the recipe says to freeze before adding the vegetables). Doesn't seem to hurt anything.

In a soup pot sauté the following for 2 minutes:
3 Tbs Olive oil
1/2 cup parsley, chopped
2 cloves garlic, minced
10 or more ounces ham, chopped
1/2 tsp basil
1/2 tps thyme

Stir in:
1 28-oz. can and 1 15-oz. can stewed tomatoes, drained
3 Tbs tomato paste
4 cups chicken broth 1 tsp sugar

Simmer covered for 30 minutes. Cool slightly, then puree in a blender or food processor until smooth. May be frozen at this point.

Add:
2 celery stalks, chopped
3 leeks, white part only, chopped
1 large potato, peeled and chopped
2 large carrots, chopped
1 package frozen Italian green beans
2 small zucchini, chopped
1 cup cauliflower florets
1 can kidney beans, drained
1 small head of cabbage, chopped
1 cup peas
1/2 cup sliced mushrooms
1 pound of uncooked meatballs (use any recipe)

Simmer 30 minutes, until meatballs and vegetables are cooked (don't overcook). Sprinkle each bowl liberally with Parmesan cheese.
Serve with a green salad and hot rolls or bread.
Yum!!

January 2009