Ingredients
8
8 servings
- •8 cups warm water, or more as needed
- •4 cubes chicken bouillon
- •1 (28 ounce) can diced tomatoes
- •1 (15 ounce) can kidney beans, rinsed and drained
- •1 (10 ounce) ham bone with meat
- •4 medium potatoes, peeled and chopped
- •1 medium onion, diced
- •1 cup cubed leftover ham, or more to taste
- •1 (16 ounce) package elbow macaroni, or more to taste
Instructions
- Combine 8 cups water and bouillon cubes in a slow cooker; stir until bouillon is dissolved. Add tomatoes, beans, ham bone, potatoes, onion, and leftover ham. Cook on Low until ham is coming off the bone, about 8 hours. Taste and add another cup of water if too salty.
- When the soup is almost done, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
- Drain macaroni and add desired amount to the soup.
- Remove ham bone. Shred meat and discard bone. Return meat to the soup, stir to combine, and serve.
Nutritional Facts
Per 8 servings
- Calories: 391
- Carbohydrate: 71g
- Fat: 4g
- Fiber: 7g
- Protein: 16g
- Sugar: 5g
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