Especially on days like today when it is -9 degrees (F) and no one wants to take Lacey outside to do her business - including Lacey.
Paired with homemade bread (breadmaker, 'cuz I'm lazy yo) Husband's ham and chickpea soup doesn't feel like a hey we need to use up leftovers in the fridge kind of meal. It feels like comfort food.
Hearty Ham and Chickpea Soup Recipe
The amounts in this recipe are not exact because Husband Iron Chef'ed it from leftovers because we are eating from the pantry this month. In other words, some of the ingredients were added to taste and I encourage you to do the same while making this recipe.
You will need:
3-4 cups of water (ish)
1 cup of chicken stock
1-2 bay leaves
2 cups of cubed ham (ish)
1 cup (or can) of chickpeas
1 chopped onion
Salt to taste
Pepper to taste
Cooked pasta (It was a little bit left in the bottom of the box amount.)
1. Combine the water, chicken stock, bay leaves, ham, chickpeas, and onion in a pot on the stove.
2. Add the salt and pepper to taste. Husband did not add a bunch of spices to the soup because we seasoned the ham when we originally baked it.
3. Allow the soup to simmer on the stove for 30 to 45 minutes. Add the cooked pasta during the last 10 minutes or so to keep the cooked pasta from breaking up or turning mushy.
4. Serve it up yum!
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