Vegetable Farm Soup With Ham Hocks Recipes

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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

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.

HAM BONE AND VEGETABLE SOUP



Ham Bone and Vegetable Soup image

I was looking for a good use of a ham bone without the heavy cream of a potato soup. I made use of a few other recipes to come up with one that I thought my husband and I would like. I think it is important to start with the three basics: onion, celery, and carrots. In addition, you can add a variety of different vegetables to suit your taste or depending on what you have in the house at the time.

Provided by Gayle Satre

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 12

Number Of Ingredients 14

2 tablespoons bacon grease
1 large onion, diced
2 carrots, peeled and diced
3 stalks celery, diced
2 cloves garlic, crushed
3 potatoes, diced
8 cups hot water
8 cubes chicken bouillon
1 ham bone
1 (14 ounce) can diced tomatoes
½ (16 ounce) package frozen corn
1 (8 ounce) can tomato sauce
1 teaspoon black pepper
½ teaspoon salt

Steps:

  • Melt bacon grease in a large skillet over medium-high heat. Cook and stir onion, carrots, celery, and garlic in hot bacon grease until vegetables are slightly tender and fragrant, about 5 minutes. Stir potatoes into onion mixture; cook and stir until golden, about 10 minutes.
  • Stir hot water and chicken bouillon together in a slow cooker until bouillon is dissolved; add onion mixture, ham bone, diced tomatoes, corn, tomato sauce, black pepper, and salt.
  • Cook soup in the slow cooker set to Low for 4 to 6 hours. Remove ham bone from soup and let rest until cool enough to handle. Remove meat from ham bone and stir meat into soup.

Nutrition Facts : Calories 87 calories, Carbohydrate 18.8 g, Cholesterol 0.4 mg, Fat 0.4 g, Fiber 2.8 g, Protein 3 g, SaturatedFat 0.1 g, Sodium 1038.8 mg, Sugar 3.8 g

VEGETABLE FARM SOUP WITH HAM HOCKS



Vegetable Farm Soup with Ham Hocks image

This home made soup is definitely a meal and is very comforting. It is healthy, cheap and simple to make. After a day or two in the fridge the flavour improves. If you make up a large stockpot full it is good to freeze in individual serves. It would be great to take to the office for lunch and reheat in the microwave as it thaws and reheats well. The delicious aromour will have fellow workers checking you out!

Provided by Faye Pini @Faye_Pini

Categories     Other Soups

Number Of Ingredients 17

1 1/2 tablespoon(s) olive oil
4 medium onions
4 medium carrots
1 large parsnips
1 large swede
2 large turnips
3 medium potatoes - pontiac
1/2 bunch(es) celery
1 liter(s) chicken stock, no salt
3 - bay leaves
6 - peppercorns, whole black
2 large smoked bacon/ham hocks
1 can(s) tomato puree
2 large tomatoes chopped
1/3 cup(s) pearl barley, uncooked
- water to cover
INGEDIENTS LIST

Steps:

  • Heat the olive oil in a large stock pot, then add the onion and sauté over low to medium heat until onion clear but not brown.
  • Add the carrot, parsnip, swede, turnip and celery. Sauté for a couple of minutes more to sweat the vegetables mixing with a wooden spoon. Add the chicken stock and heat until starting to bubble then add the bayleaves and peppercorns.
  • Add the bacon hocks and submerge then add enough water to cover to about 2 inches above the vegetables. Add the can of tomatoes puree and barley and bring to the boil, then reduce heat to a gentle simmer.
  • Leave uncovered and simmer for about 2 to 2 and a 1/2 hours or until bacon meat is so tender it falls off the bone. Turn off heat and taste - add salt and pepper to taste add salt & pepper to taste.
  • Allow to cool, remove bacon bones and skin and discard (or give to dogs) and break up bacon meat to return to soup. Refrigerate overnight. Next day remove any fats that have solidified. Reheat portion to serve and freeze remainder. Serve hot with buttered bread or rolls!

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