Hearty Harvest And Ham Stew Food

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HEARTY HARVEST AND HAM STEW



Hearty Harvest and Ham Stew image

A delicious comfort stew that warms a body on a cold fall or winter's night! Serve with fresh cheese buns or hearty multigrain buns.

Provided by BOBBESONG

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h

Yield 6

Number Of Ingredients 13

1 tablespoon olive oil
1 red onion, chopped
2 cloves garlic, chopped
1 pound ham steak, cubed
½ medium head cabbage, chopped
1 cup water
2 large potatoes, sliced thick
3 carrots, chopped
½ teaspoon celery seed
½ teaspoon caraway seed
½ teaspoon paprika
Salt and black pepper to taste
3 cups firmly packed greens, such as spinach, chard or beet tops

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.

Nutrition Facts : Calories 346.4 calories, Carbohydrate 31.7 g, Cholesterol 42.4 mg, Fat 16.7 g, Fiber 6.5 g, Protein 18.5 g, SaturatedFat 5.4 g, Sodium 1026.6 mg, Sugar 5.5 g

HEARTY HARVEST AND HAM STEW



Hearty Harvest and Ham Stew image

A delicious comfort stew that warms a body on a cold fall or winter's night! Serve with fresh cheese buns or hearty multigrain buns.

Provided by BOBBESONG

Categories     Stew

Time 1h

Yield 6

Number Of Ingredients 13

1 tablespoon olive oil
1 red onion, chopped
2 cloves garlic, chopped
1 pound ham steak, cubed
½ medium head cabbage, chopped
1 cup water
2 large potatoes, sliced thick
3 carrots, chopped
½ teaspoon celery seed
½ teaspoon caraway seed
½ teaspoon paprika
Salt and black pepper to taste
3 cups firmly packed greens, such as spinach, chard or beet tops

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.

Nutrition Facts : Calories 346.4 calories, Carbohydrate 31.7 g, Cholesterol 42.4 mg, Fat 16.7 g, Fiber 6.5 g, Protein 18.5 g, SaturatedFat 5.4 g, Sodium 1026.6 mg, Sugar 5.5 g

HEARTY HAMBURGER STEW



Hearty Hamburger Stew image

This originally came from the OMAC cookbook. I think I might have revised it a little based on our family as I'm posting this from memory. You'd think we liked it!! :=)

Provided by FluteDiva64

Categories     < 4 Hours

Time 1h15m

Yield 1 pot, 8 serving(s)

Number Of Ingredients 11

1 tablespoon canola oil
1 lb ground meat (I know, the title says hamburger, but I actually use Turkey)
1 onion, chopped
4 celery ribs, sliced
1 cup carrot, sliced
2 cups frozen corn
2 cups frozen green beans
1 (46 ounce) can V8 vegetable juice
1/2 teaspoon celery seed
3 garlic cloves, minced
salt & pepper

Steps:

  • Add oil to large Dutch Oven type dish.
  • Brown the ground meat until cooked through.
  • Add onions, celery, and carrots. You can add other vegetables to this dish, but these are the main ones that I remember from the original recipe.
  • Cook until the vegetables get nicely carmelized. Add remaining ingredients.
  • Simmer for about an hour. We've rushed this and it's still good, but the longer it simmers the richer the flavor.
  • This tastes good with nice, fresh cornbread. I've even made Cheddar-Dill Bisquick Drop muffins as well. Crusty bread would work great too!

Nutrition Facts : Calories 109.6, Fat 2.4, SaturatedFat 0.2, Sodium 352.3, Carbohydrate 22, Fiber 4.3, Sugar 7.5, Protein 3.3

HAM STEW



Ham Stew image

This could be considered a hearty soup rather than a stew. Great way to use of leftover ham. Creamy cheesy good! Don't remember where the recipe came from, but it is delicious!

Provided by ColCadsMom

Categories     Stew

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 potato, peeled and diced
2 carrots, peeled and chopped
1 medium onion, cut into bite sized pieces
1 cup frozen green pea
1 cup cooked ham, diced or cubed
1 (10 3/4 ounce) can condensed cream of celery soup, undiluted
4 ounces Velveeta cheese

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.

HAM & VEGETABLE STEW



Ham & Vegetable Stew image

Make and share this Ham & Vegetable Stew recipe from Food.com.

Provided by KeyWee

Categories     Stew

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 14

4 cups water
1 (28 ounce) can diced tomatoes (undrained)
3 cups cabbage (shredded)
2 cups cooked ham (diced)
3 carrots (sliced)
1 1/2 cups celery (chopped)
3/4 cup onion (chopped)
1/2 cup bell pepper (chopped)
1 (16 ounce) can beans, of, your, choice (drained)
1 tablespoon sugar
2 teaspoons dried basil
1/2 teaspoon pepper
1/4 teaspoon garlic powder
2 bay leaves

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).

THREE SISTERS HARVEST STEW



Three Sisters Harvest Stew image

This comes from a great book. Cooking Like a Goddess by Cait Johnson. The "sisters" are corn, squash, and beans. This is a hearty vegetable stew that'll warm you body and soul after a crisp fall day of raking leaves. Pair with crusty bread and apple cider, mmmmm. I've served this with great success at quite a few pot-lucks.

Provided by Kitsune

Categories     Stew

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 -2 cup vegetable broth or 1 -2 cup chicken broth
1 large onion, chopped
3 -4 garlic cloves, chopped
1 large carrot, cut into 1 inch chunks
3/4 cup butternut squash, cubed (you can find squash already peeled and cubed in the frozen food section)
1 (15 ounce) can chickpeas, drained (or any other beans)
1 cup frozen corn kernels
1 teaspoon dried sage (gives an earthy flavor)
1 dried chipotle chile (or 1 teaspoon chipotle powder or to taste)
salt
1/4 cup fresh parsley, chopped (or 1 tablespoon dried parsley)

Steps:

  • In a large stew pot, heat the olive oil.
  • Add the onion and stir to coat with oil.
  • Saute until golden, then add garlic, carrot, squash, beans, corn, sage, chipotle, and salt. Add broth a bit at a time until you are satisfied with the consistency.
  • Simmer until squash is tender, then add chopped parsley and stir.
  • Serve hot.
  • I often sustitute a 10 oz. package of frozen pureed squash for the cubed squash for a smoother texture.

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