Dixie Ham Stew Food

HEARTY HARVEST AND HAM STEW

Steps:

• Warm olive oil in a large pot over medium heat. Stir in onions and cook until tender, about 3 minutes. Stir in the garlic and ham; cook for another 2 minutes. Stir in the chopped cabbage and water. Cover, and simmer 10 minutes.
• Stir in potatoes, carrots, celery seed, caraway seed, paprika, salt, and pepper. Cover, and simmer 10 to 12 minutes.
• Reduce the heat to medium low, stir in the greens, adjust seasonings, and cook for 10 minutes. Serve with bread.

HAM & VEGETABLE STEW

Steps:

• In large soup kettle, combine all ingredients.
• Bring to a boil.
• Reduce heat, cover and simmer for 1-1/4 hours.
• Discard bay leaves and serve hot (Add cooked pasta, if you wish).

POTATO AND HAM STEW

Steps:

• Combine ham bone, potatoes, onion, sweet peas, ham, carrots, and celery in a large pot; pour in enough water to cover all ingredients. Pour in coconut and season with salt and pepper. Bring soup to a boil, reduce heat, and simmer until flavors have blended, about 4 hours. Discard ham bone before serving.

HAM AND CABBAGE SOUP

Steps:

• Heat two tablespoons of the olive oil in a stockpot pot or Dutch oven over medium heat. Add the onions, carrots, and the ham. Cook, stirring every once and a while until the vegetables have softened and the onions are translucent; 8 to 10 minutes.
• Add the garlic, rosemary, black pepper, and the red pepper flakes. Cook, while stirring, for one minute. Stir in the cabbage, and then pour in the canned tomatoes and their juices as well as the stock. Add the bay leaves.
• Raise the heat to medium-high and bring the soup to a boil. Taste then adjust with salt. The ham does add some salt to the soup so you may not need a lot of additional seasoning.
• Partially cover the pot with a lid, and then reduce the heat to maintain a low simmer. Simmer for 20 minutes or until the cabbage, and other vegetables are tender.
• Remove the pot from the heat and remove the bay leaves. Stir in the lemon slices and the remaining tablespoon of olive oil. Taste and season with more salt and pepper. Serve.

CAROLYN'S HAM STEW

Steps:

• Put the ham, beans, onions and water in a large dutch oven and cook for 1 hour.
• Add Salt and Pepper to taste - be careful not to oversalt - the ham will add to salt.
• Add the potatoes and continue cooking for about 20 minutes, until potatoes are fork soft.

SOUTHERN HAM STEW

Steps:

• Rinse and drain split peas in saucepan; cover with water, bring to boil and drain again.
• Place peas in large slow cooker and add 5 cups water, ham, onion, celery, corn, tomatoes, stock and salt.
• Cover, cook on LOW 7-9 hours.
• Mix cornflour with 1/3 cup water in bowl, turn cooker to HIGH, add cornflour mix and stir.
• Cook 10 more minutes until stew thickens.

DIXIE HAM STEW

Steps:

• Rinse the peas in a colander; drain well.
• Add the peas and 4 cups water to a saucepan.
• Bring to a boil; lower heat and simmer, uncovered for 10 minutes; drain and rinse.
• Add the peas, ham, hominy, frozen okra, onion, garlic, Cajun seasoning, and pepper to a large slow-cooker.
• Add in 4 1/2 cups water.
• Cover and cook on LOW for 8-10 hours.
• Increase to HIGH setting and add collard greens and tomatoes; cover and cook 10 minutes.
• Check seasoning to taste and adjust as necessary.
• Ladle into soup bowls.

HAM STEW

Steps:

• In a large saucepan, bring potato, carrots, and onion to a boil in 1 1/2 cups water.
• Reduce heat; cover and cook 10 minutes.
• Add peas and ham; return to a boil.
• Add soup and cheese.
• Reduce heat to low and simmer, stirring occasionally, about 10 minutes or until smooth and heated through.