Good Ole Creamy Ham And Veggie Soup Food

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 HAM AND POTATO SOUP

Creamy Ham and Potato Soup image

A delicious and creamy ham and potato soup that is chock-full of vegetables so it's still good for you! A wonderful hearty soup the whole family will enjoy! Any variety of squash can be used.

Provided by mikhela1220

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

Time 40m

Yield 10

Number Of Ingredients 18

Ingredients

3 large red potatoes, diced
1 onion, chopped
1 cup diced cooked turkey
1 cup diced cooked ham
⅔ cup diced celery
⅔ cup sliced carrots
⅔ cup chopped asparagus
⅔ cup frozen peas
⅔ cup peeled and cubed butternut squash
1 (32 ounce) carton chicken broth
1 cup water
1 teaspoon Italian seasoning, or to taste
1 teaspoon ground white pepper, or to taste
½ teaspoon salt, or to taste
3 bay leaves
¼ cup butter
7 tablespoons all-purpose flour
2 cups milk

Steps:

Combine potatoes, onion, turkey, ham, celery, carrots, asparagus, peas, and butternut squash in a large pot. Pour chicken broth and water over mixture; bring to a boil. Reduce heat to medium and simmer soup until potatoes and squash are tender, 10 to 15 minutes. Stir Italian seasoning, white pepper, salt, and bay leaves into soup and continue to simmer.
Melt butter in a saucepan over medium-low heat. Whisk flour into butter, whisking constantly, until thickened, about 1 minute. Slowly stir milk into flour mixture until mixture it smooth and thickened, 4 to 5 minutes. Stir milk mixture into soup and cook until thickened and heated through, 3 to 5 minutes.

Nutrition Facts : Calories 255.1 calories, Carbohydrate 30.8 g, Cholesterol 36.5 mg, Fat 9.3 g, Fiber 3.7 g, Protein 12.6 g, SaturatedFat 4.7 g, Sodium 813.6 mg, Sugar 6.3 g

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

Ingredients

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

CREAM OF NO CREAM HAM AND POTATO SOUP

Cream of No Cream Ham and Potato Soup image

A creamy, easy ham and potato soup that surprisingly contains no dairy! Perfect for a cool day when you need something warm and satisfying. So many different ways to switch things up! Different veggies, cheese, meat. Serve with warm toast. Yum!

Provided by And Me Mommy

Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup

Time 50m

Yield 6

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
6 potatoes, chopped
5 stalks celery with leaves, chopped
1 (19 ounce) can white kidney beans, drained and rinsed
¼ onion, chopped
½ teaspoon minced garlic
8 cups chicken broth
1 meaty ham bone
1 cup chopped cooked ham
1 cup frozen corn

Steps:

Heat vegetable oil in a large soup pot over medium heat; cook potatoes, celery, white kidney beans, onion, and garlic in the hot oil until onion is lightly browned, 10 to 15 minutes.
Pour chicken broth over the vegetables and place ham bone into the soup. Bring soup to a boil.
Reduce heat to low and simmer soup until potatoes are tender, about 20 minutes; remove ham bone and 2 cups of vegetables and kidney beans. Place the 2 cups vegetables and beans into a blender and process until pureed.
Stir chopped ham into soup and pour in the pureed vegetables. Mix in corn and let the soup heat through before serving.

Nutrition Facts : Calories 361.2 calories, Carbohydrate 57.1 g, Cholesterol 12.6 mg, Fat 9.5 g, Fiber 9.4 g, Protein 13 g, SaturatedFat 2.3 g, Sodium 513.7 mg, Sugar 3.5 g

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