Ham And Vegetable Soup Food

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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.

HEARTY VEGETABLE SOUP WITH HAM



Hearty Vegetable Soup With Ham image

This soup makes great use of a leftover ham bone. It is relatively light and is a great starter or makes a meal with a nice salad and fresh bread. It is basically a mish mash of other recipes and uses up a lot of bits and pieces of leftover vegies in the fridge. I made it for my family of 3 and it was gone in 2 days! Enjoy!

Provided by Cathie H.

Categories     Clear Soup

Time 3h30m

Yield 16-20 cups

Number Of Ingredients 11

1 ham bone
2 cups diced ham
8 cups water
8 (4 1/2 g) packets chicken soup base
1 (28 ounce) can diced tomatoes
2 garlic cloves, minced
2 cups celery, diced
2 cups onions, diced
2 cups carrots, diced
2 cups cabbage, chopped
2 cups cauliflower, chopped

Steps:

  • Add ham to water in large dutch oven or stock pot.
  • Bring to a boil, cover and simmer for 2 hours or so.
  • Remove ham from water and put water in fridge until cooled completely. Pick and chop any meat from bone to add to soup.
  • Gently remove hardened fat from top of broth with a slotted spoon and discard fat.
  • Add chopped vegetables, tomatoes and garlic to broth and bring to a boil, simmer for about 20 minute
  • Add chopped meat and simmer for another 10 minutes.
  • Taste broth, and add chicken soup base to your desired taste.
  • Add more water and soup base as needed.
  • You can also add a can of kidney or other type of beans and/or 2 cups of kernel corn, green or yellow beans or diced potatoes if you desire.
  • This recipe is very versatile and you can add in whatever you personally like in the way of vegetables.
  • You can even leave out the ham and use chicken, beef or vegetable soup base.

Nutrition Facts : Calories 34.9, Fat 0.2, Sodium 142.8, Carbohydrate 8.1, Fiber 2.1, Sugar 4.2, Protein 1.2

HEARTY HAM AND VEGETABLE BEAN SOUP



Hearty Ham And Vegetable Bean Soup image

This is one of those quick and easy soups that are delicious and healthy, as well. This recipe came from one of my Canadian Living magazines and I have always had success with it.

Provided by bert2421

Categories     Ham

Time 40m

Yield 8 serving(s)

Number Of Ingredients 17

1 cup uncooked pasta
1 tablespoon vegetable oil
2 onions, chopped
4 cups chicken stock
2 carrots, chopped
2 cloves garlic, minced
1 sweet red peppers or 1 green pepper, chopped
1 small zucchini, chopped
1 (28 ounce) can plum tomatoes
2 1/2 cups cubed ham
1 can red kidney beans, drained
1 can chickpeas, drained
4 cups spinach leaves, chopped
1 teaspoon thyme
1/2 teaspoon dried savory
1/2 teaspoon dried basil or 1/2 teaspoon oregano
salt & pepper

Steps:

  • Cook pasta until al dente (tender but firm).
  • Drain and rinse under cold water.
  • In a large Dutch oven, heat oil over medium heat and cook onions until softened.
  • Add stock, carrots, garlic, sweet pepper and zucchini; bring to a simmer and cook for 3 to 5 minutes or until vegetables are tender.
  • Stir in pasta, tomatoes, ham, beans, chick peas, and the rest of ingredients.
  • Add salt and pepper to taste.
  • Simmer for 5 minutes.
  • Enjoy!

Nutrition Facts : Calories 281.5, Fat 6.5, SaturatedFat 1.6, Cholesterol 26.4, Sodium 866.6, Carbohydrate 35.7, Fiber 7.3, Sugar 7.7, Protein 21.1

HAM BONE VEGETABLE SOUP 1967



Ham Bone Vegetable Soup 1967 image

Dutch , german recipe...If I have left over ham meat, I will also add this when I add the cabbage...

Provided by andypandy

Categories     Ham

Time 2h40m

Yield 12 generous bowls

Number Of Ingredients 17

2 tablespoons canola oil
3 medium onions, chopped
1 medium red bell pepper, chopped
1 large grated carrot, or small dice
1 meaty ham bone
8 black peppercorns
2 bay leaves, dried
3 quarts chicken stock (or water)
4 medium potatoes, peeled and cubed into 3/4 inch
3 cups chopped cabbage (1 small head)
1 (28 ounce) can chopped tomatoes with juice
1 tablespoon fresh marjoram or 1 tablespoon oregano (1 tsp. dried)
1 tablespoon fresh thyme (1 tsp dried)
1/2 teaspoon hot pepper sauce (tabasco)
1 cup chopped fresh Italian parsley
salt and pepper
1/2 teaspoon sugar (optional)

Steps:

  • Heat oil and add onion, carrot, and bell pepper.
  • Saute until soft and beginning to colour.
  • Add ham bone, peppercorns, bay leaf and stock or water.
  • Cover bring to a boil.
  • Simmer one hour.
  • Skim off foam.
  • Add potatoes, cabbage, tomatoes, partially cover.
  • Cook on simmer for one hour.
  • Add herbs and sauce and simmer 15 minutes.
  • Add the parsley last, and serve immediately.

Nutrition Facts : Calories 196, Fat 5.5, SaturatedFat 1, Cholesterol 7.2, Sodium 458.7, Carbohydrate 28.7, Fiber 3.7, Sugar 8.4, Protein 8.8

FARMHOUSE HAM AND VEGETABLE CHOWDER



Farmhouse Ham and Vegetable Chowder image

I found this soup really tastey with lots of bits of corn and ham. Great meal for one of those chilly night and a great use for left over ham. Tastes even better the next day.

Provided by PiceSeasGirl

Categories     Chowders

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 8

2 (10 3/4 ounce) cans condensed cream of celery soup
2 cups diced cooked ham
1 (10 ounce) package frozen corn, thawed
1 large baking potato, cut into 1/2 inch pieces
1 medium red bell pepper, diced
1/2 teaspoon dried thyme
2 cups small broccoli florets
1/2 cup milk

Steps:

  • Combine soup, ham, corn, potato, bell pepper and thyme in slow-cooker; mix well.
  • Cover; cook on LOW 6-8 Hours or on HIGH 3-4 hours.
  • Stir in broccoli and milk. Cover; cook on HIGH 15 minutes or until broccoli is crisp-tender.
  • Note: I added the milk early and bumped up the amount of milk to 1 Cup.

NAVY BEAN SOUP WITH HAM AND VEGETABLES



Navy Bean Soup With Ham and Vegetables image

This soup has been a favorite of my family for years. I like to consider the recipe a general guideline which is forgiving and lends itself to modification depending on the cook. If you make this recipe as it stands, it is wonderful. Don't get too hung up on what ham you put in, but I think the post-Easter ham bone which still bears meat is the best for me. Pork hocks are good if you like a smokey flavor. Honey glazed ham works great when you want the hint of sweetness for your sweetie pie! Sometimes I buy a simple cooked ham-in-a-foil-bag at Costco or Sam's and add a bit of brown sugar and honey to the soup! (The ham that doesn't get used gets portioned and frozen for the next batches I make!)

Provided by Desert Mojo

Categories     One Dish Meal

Time 3h20m

Yield 4-5 serving(s)

Number Of Ingredients 10

1 cup dried navy beans
1 1/2 lbs meaty ham bone or 1 1/2 lbs smoked pork hocks, which are meaty
1 cup chopped onion
1/2 cup sliced celery
1 tablespoon instant chicken bouillon granules
1 teaspoon dried parsley
1 teaspoon dried thyme (crush it up)
1/4 teaspoon black pepper
2 cups turnips or 2 cups parsnips
1 cup sliced carrot

Steps:

  • Rinse beans. In a large sauce pan (6 quart), add beans and 5 cups room temperature water. Bring to a boil then reduce heat and let simmer for 2 minutes. Remove from heat, cover and let stand for 1 hour. (You can always prepare the beans your way or according to the package).
  • Drain and rinse the beans. In the same pot, add 5 cups of fresh water to the beans. Add the pork, onion, celery, chicken bullion, parsley, thyme and black pepper. Bring to a boil. Reduce heat to simmer, cover the pot and cook for 1 3/4 hours.
  • Remove the pork to a plate to cool off. Add the carrots. Add the rutabaga or turnip or parsnip and simmer covered for 15 minutes or until tender.
  • While the soup is simmering for the last 15 minutes, cut, pull or chop the pork into course pieces then add it back into the soup and turn off the heat.
  • Let it rest for as long as you can hold out, then serve with some nice warm bread with butter on it. Yum.

Nutrition Facts : Calories 240.4, Fat 1.3, SaturatedFat 0.2, Cholesterol 0.5, Sodium 915.2, Carbohydrate 45.7, Fiber 16.4, Sugar 9.4, Protein 13.9

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