Ham And Vegetable Soup Food

HAM BONE VEGETABLE SOUP 1967

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.

HAM AND VEGETABLE SOUP

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.

HAM BONE AND VEGETABLE SOUP

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.

HEARTY VEGETABLE SOUP WITH HAM

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.

HAM AND VEGETABLE GRATIN

Steps:

• Preheat the oven to 375 degrees F. Melt 1 tablespoon butter in a large ovenproof skillet over medium-high heat. Add the onion, potatoes and frozen peas and carrots and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the ham, flour and thyme and cook, stirring, until combined. Stir in the chicken broth and bring to a boil, then stir in the milk and simmer until slightly thickened, about 3 minutes. Transfer the skillet to the oven and bake until the potatoes are tender, about 20 minutes.
• Meanwhile, melt the remaining 3 tablespoons butter in a medium skillet over medium-high heat. Add the panko, parsley and 1/8 teaspoon each salt and pepper and cook, stirring occasionally, until the panko is slightly toasted, about 4 minutes. Scatter over the ham and vegetable mixture; let rest 5 minutes before serving.

HAM BONE SOUP

Steps:

• The day before you want to make the soup. put the beans in a large bowl and add cold water to cover by several inches. Soak overnight (or at least 8 hours) in the refrigerator.
• Drain the beans and rinse. Heat the olive oil in a large Dutch oven over medium heat. Add the carrots, celery and leeks and season with 1 teaspoon of salt. Cook and stir until the vegetables are softened, about 5 minutes.
• Add the tomato paste and thyme and stir to coat the vegetables. Let the tomato paste toast for 1 minute, stirring, then add the bay leaves and 12 cups of water. Add the beans and nestle the ham bone in. Bring to a simmer and cook, uncovered, until the beans are almost tender, 45 minutes to 1 hour.
• Add the escarole, another 2 cups of water and 1 teaspoon salt. Return the soup to a simmer and cook until thickened and the beans and escarole are very tender, 20 to 30 minutes.
• Remove the bay leaves and ham bone from the soup and let cool until you can handle the bone. Shred any useable meat left on the bone and stir back into the soup. Season with salt and pepper before serving.

RAVIOLI AND VEGETABLE SOUP

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery and thyme and cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes. Add the broth and 3 cups water and increase the heat to high. Cover and bring to a boil, then add the ravioli. Reduce the heat to medium and simmer until the ravioli are tender (see label for approximate cooking time).
• Add the escarole to the soup and cook, stirring, until wilted. Season with salt and pepper. Ladle the soup into bowls and sprinkle with the cheese. Serve with the bread.

HEARTY HAM AND VEGETABLE BEAN SOUP

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!

NAVY BEAN SOUP WITH HAM AND VEGETABLES

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.

SMOKED HAM, BARLEY, AND VEGETABLE SOUP

Steps:

• Bring broth and ham hocks to boil in large pot. Cover, reduce heat to medium-low and simmer 15 minutes. Add diced potatoes, tomatoes with juices, onion, carrots, celery, barley, and oregano. Bring to boil. Reduce heat to medium-low; simmer uncovered until meat and barley are tender, about 1 hour.
• Using tongs, remove ham hocks from soup. Cut meat off bones and chop coarsely. Return meat to soup; discard bones. (Can be prepared 2 days ahead. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.) Add green beans; simmer until beans are tender, about 15 minutes. Season soup to taste with salt and pepper.

SMOKED HAM, BARLEY AND VEGETABLE SOUP

Steps:

• Bring broth and ham hocks to a boil over medium high heat.
• Cover, reduce heat to medium-low, and simmer for 15 minutes.
• Add the potatoes, tomatoes with juices,onions, carrots,celery, barley, and oregano.
• Bring to a boil; reduce heat to medium low,and simmer ,uncovered, until meat and barley are tender, about 1 hour.
• Using tongs, remove ham hocks from soup, Cool and cut meat off bones and chop coarsely.
• Can be prepared two days ahead to this point. Refrigerate uncovered until cold, then cover and refrigerate. Bring soup to a simmer before continuing.
• Add green beans, if desired, and simmer until beans are tender, about 15 minutes.
• Season soup to taste with salt and pepper.