Dehydrator Root Soup With Ham Recipes

HAM AND VEGETABLE SOUP

Ham and Vegetable Soup image

The basis for this soup's broth conveniently comes from canned bean soup. Everyone who tries this comments on how nicely the smoky flavor of ham blends with the vegetables.

Provided by Taste of Home

Categories Dinner Lunch

Time 3h25m

Yield 14-16 servings (4 quarts).

Number Of Ingredients 9

Ingredients

2 pounds smoked ham hocks
4 medium carrots, sliced
1 cup thinly sliced celery
1 medium onion, chopped
8 cups water
2-1/2 cups diced unpeeled red potatoes
1 cup each frozen corn, peas and cut green beans
1 can (11-1/2 ounces) condensed bean and bacon soup, undiluted
1/4 teaspoon pepper

Steps:

Place ham hocks, carrots, celery, onion and water in a Dutch oven or soup kettle; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat starts to all off the bones. , Add potatoes and vegetables; bring to a boil oil. Reduce heat; cover and simmer for 1 hour. Remove hocks; allow to cool. Remove meat from bones and cut into bite-size pieces; discard bones. Return meat to kettle. Stir in bean and bacon soup and pepper; heat through.

Nutrition Facts : Calories 253 calories, Fat 14g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 205mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 3g fiber), Protein 18g protein.

CREAMY CELERY ROOT SOUP WITH HAM

Creamy Celery Root Soup With Ham image

Provided by Jane Sigal

Categories dinner, weekday, soups and stews, appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 tablespoons unsalted butter or extra virgin olive oil
2 leeks, white and light green parts only, halved lengthwise and thinly sliced crosswise
1 large celery stalk, finely chopped
Salt to taste
1 1 1/2-pound celery root
1 large waxy potato, peeled, quartered lengthwise and thinly sliced crosswise
1 meaty ham bone
1 sprig thyme, 6 parsley stems and 1 bay leaf, tied in a bundle
1/2 cup heavy cream (optional)
Freshly ground white pepper to taste
1 tablespoon chervil leaves or snipped chives

Steps:

In a 4-quart saucepan, melt butter. Add leeks, celery and salt. Cover and cook over low heat, stirring occasionally, until soft, about 10 minutes. Meanwhile, quarter celery root and thickly peel, using a knife. Cut into 1-inch dice. Add celery root, potato, 6 cups water, ham bone and herb bundle to pot, and bring to a boil. Reduce heat to medium-low and simmer, uncovered, until potato is tender, about 30 minutes.
Discard herb bundle. Remove ham bone, remove meat from bone, chop meat and return meat to soup. Using an immersion blender, purée soup. Add cream, if desired, and heat. Taste and add salt if needed. Ladle soup into bowls and season with white pepper. Garnish with herbs, and serve.

Nutrition Facts : @context http, Calories 258, UnsaturatedFat 6 grams, Carbohydrate 21 grams, Fat 12 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 5 grams, Sodium 731 milligrams, Sugar 3 grams, TransFat 0 grams

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