The day after Christmas I made this satisfying soup with the leftover ham, Brussels sprouts, and even macaroni and cheese! I stirred in several large spoonfuls right before serving. It slightly thickened the broth, added more texture with the pasta, and added cheese flavor.
I made it in a crockpot, but it would work just as well on the stove. Start with a 32 oz. container of beef or chicken stock. Add 2-3 cups vegetables: chopped carrots, cubed white and sweet potato, chopped onion, sliced mushrooms, and/or any leftover vegetables. Add ham bone and any extra ham and a 14-oz. can of diced tomatoes. Cook on low for 6-8 hours. Cut meat off ham bone and add back to pot. Add enough macaroni and cheese to thicken soup and heat through.