Winter Vegetable And Ham Soup Recipes

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WINTER VEGETABLE AND HAM SOUP



Winter Vegetable and Ham Soup image

This recipe will make use of some of that leftover ham in the fridge. It includes a variety of fresh and healthy vegetables. The addition of a potato helps to thicken it up. If you are new to making soups, you will find this to be an easy recipe. For you soup experts, you just might find that sometimes you don't have to work so...

Provided by Garrison Wayne

Categories     Vegetable Soup

Time 1h35m

Number Of Ingredients 13

1 box chicken stock 32 oz
1 medium leek, quartered lengthwise and thinly sliced
4 stalk(s) celery, small dice
2 medium carrots, small dice
1 medium russet potato, peeled, small dice
2 c water
1/2 tsp kosher salt, pepper
1 medium bay leaf
1 sprig(s) fresh rosemary
2 c diced ham
3 c savoy cabbage, roughly chopped
1/2 c dry white wine
2 Tbsp olive oil

Steps:

  • 1. Place all ingredients, except ham, wine, olive oil and cabbage in a large pot. On stove, bring to a boil. Reduce heat to simmer, covered, for 45 minutes.
  • 2. Add the ham, wine, olive oil and cabbage. Bring back to a boil and continue to simmer, covered, for 20 minutes more.
  • 3. Remove from heat and remove lid to cool 15 minutes before serving.

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.

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