This ham, green beans and potato soup recipe makes a lot! I like to use this recipe when I’m making soup to freeze for later use. That’s right, this soup freezes well and will keep for up to 1 year in your freezer. It’s also a great recipe for when you’re cooking for a crowd or a large-sized family.

Freezing Tips – Let the soup cool to room temperature. Ladel it into freezer safe containers leaving a 1″ head space. Place the lid on top. Label the containers with contents and date. Place them into the freezer for up to 1 year. You can thaw the soup overnight in the refrigerator when you’re ready to use it. Reheat on the stove-top or in the microwave.

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Ham, Green Beans and Potato Soup Recipe

3-4 cups cooked and cubed ham
8 cups of green beans (fresh, frozen or canned)
4 large white potatoes, peeled and cubed
2-3 carrots, sliced thin
1/4 cup onion, finely chopped
1/2 to 1 tsp. ground black pepper
2-3 Tbsp. parsley flakes
4 cups of ham broth or ham concentrate

Note: I like to use the Goya Ham Flavored Concentrate that I purchase from Amazon. Follow the instructions on the box to make 4 cups of ham broth.

Place all of the above ingredients into a large stockpot, stirring after each addition. I like to cook it over medium to medium-high heat for an hour or until all of the veggies are done. Turn off the heat and let sit for 4-5 minutes before serving.

If you’re interested in freezing the Ham and Green Beans Soup see the instructions above. If you’re interested in canning it with a steam pressure canner…check out my previous post for complete instructions on how to do that. If you want to save some cooking time…you can use canned green beans, canned carrots and canned potatoes. It will shave about 30 minutes off the overall cooking time.

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Like most children…my grandchildren love baked macaroni and cheese. It’s one of their favorite things to eat. With that said, they like a creamy Mac and Cheese with no fancy things tossed into it. When I make baked Macaroni and Cheese I like to use 3-4 different cheeses and I cook my sauce until it has thickened before incorporating it in with the pasta. A cheese combination that we like is Cheddar, American, Mozarella and Velveeta. You can use whatever you have on hand.

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Classic Baked Macaroni and Cheese Recipe

1 package (1 lb. box) Pasta Elbows, uncooked
1/2 cup butter or margarine
1/2 cup all-purpose flour
salt and ground black pepper to taste
5 cups of milk
3 cups (16 oz.) shredded cheese
1 cup Velvetta cheese
seasoned dried bread crumbs

Cook pasta according to package directions. Heat oven to 350 degrees F.

In a large saucepan over medium heat, melt the butter. Blend in the all-purpose flour, salt and ground black pepper; gradually stir in the milk. Cook constantly until the sauce begins to thicken and mixture begins to boil. Slowly add in all of the cheese, stir until all of the cheese has melted. (I found it best to use a nonstick silicone spatula for stirring the cheese). In a 3 quart casserole dish, stir together the cooked pasta with the cheese sauce.

Bake in a preheated 350 degree oven for 30 minutes or until hot and bubbly.

Remove from oven and sprinkle seasoned bread crumbs on top. Place back into the oven for additional 5 minutes. If you like an extra-crispy top…you can bake for up to 10 additional minutes. Remove and let sit for 5 minutes on the stove-top before serving.

The kids like it served exactly as-is. My husband likes to have stewed tomatoes served over-the-top of his.