HAM BONE AND VEGETABLE SOUP
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
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
HAM BONE VEGETABLE SOUP 1967
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
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
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.
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.
HAM AND CABBAGE SOUP
This easy cabbage soup recipe is hearty, healthy, easy to make, and tastes fantastic. Before adding to the soup, taste your ham to see how salty it is. Depending on the salt level, you may not need to add any additional salt to the soup. Taste and adjust the seasoning of the soup a few times during cooking.
Provided by Adam and Joanne Gallagher
Categories Soup
Time 30m
Yield Makes about 8 cups of soup or 4 to 6 servings
Number Of Ingredients 14
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.
Nutrition Facts : ServingSize About 1 cup, Calories 157, Fat 7.8g, SaturatedFat 1.5g, Cholesterol 12mg, Sodium 436.4mg, Carbohydrate 13.7g, Fiber 4.2g, Sugar 5.1g, Protein 11.1g
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.
LEFTOVER HAM AND VEGGIE SOUP
I created this soup using leftover ham and veggies I had on hand. It's quick and easy. Hope you like it.
Provided by Linda Ricardo
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- Heat olive oil over medium heat in a large stockpot. Add onion; cook and stir until softened and translucent, 3 to 4 minutes.
- Place potatoes, ham, carrots, celery, parsley, and Italian seasoning into pot. Cook and stir until vegetables begin to soften, about 5 minutes. Add bay leaves, chicken broth, corn, and peas and bring to a boil, about 5 minutes. Reduce heat to medium and cook until vegetables have cooked down and are tender, about 20 minutes.
- Remove bay leaves; add butter and pepper to taste. Top with shredded Cheddar cheese.
Nutrition Facts : Calories 387.8 calories, Carbohydrate 46.2 g, Cholesterol 39 mg, Fat 16.7 g, Fiber 7.7 g, Protein 15.8 g, SaturatedFat 6.6 g, Sodium 1460.9 mg, Sugar 7.7 g
HONEYBAKED HAM AND VEGETABLE SOUP
This delicious soup uses the leftover ham from your holiday dinner and is mixed together with lots of fresh vegetables.
Provided by Ali Randall
Categories Soup
Time 1h45m
Number Of Ingredients 9
Steps:
- Fill a large stock pot halfway with 6-7 cups of water and place your hambone butt side down in the pot. Bring to a boil then reduce the heat to a simmer for about 45 minutes. Discard the hambone and reserve the broth.
- In the soup pot, sauté the onions, potatoes and garlic in the olive oil until the onions are soft.
- Add the broth along with the vegetables and herbs and bring the soup to a boil before simmering for about 20 minutes. The potatoes should be soft. Add the chopped ham and serve into bowls and season with pepper.
HAM BONE & VEGETABLE SOUP
Provided by Janelle
Time 3h
Number Of Ingredients 14
Steps:
- In a large pot or dutch oven cook bacon until done but not crispy. Remove from pot and set aside. Leave bacon grease in pot.
- Add onion, celery and carrots to bacon grease. Saute for 5 minutes.
- Add garlic, thyme, cumin and oregano to onion mixture. Cook for additional 5 minutes.
- Add bacon and mix well.
- Add chicken broth, rinsed black beans and ham bone. Cook for 2 hours over medium heat.
- Remove ham bone and cut off any meat still on it.
- Place ham in soup. Add cayenne pepper and lime juice and cook for 30 minutes longer.
- Serve immediately.
Nutrition Facts : Calories 202 calories, Carbohydrate 14.2 grams carbohydrates, Cholesterol 22 milligrams cholesterol, Fat 8.8 grams fat, Fiber 4.5 grams fiber, Protein 15.2 grams protein, SaturatedFat 2.9 grams saturated fat, Sodium 1138 grams sodium, Sugar 2.3 grams sugar
HEARTY VEGETABLE SOUP WITH HAM
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
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
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