Leftover Ham And Veggie Soup Food

LEFTOVER HAM AND BEAN SOUP

Steps:

• In a large soup pot, heat olive oil. Add onion, celery and carrot and cook for about 5 minutes until onion is tender.
• Add garlic, ham, ham bone, parsnip, bay leaves and the broth. If you don't have a ham bone, just skip it. Bring to a boil and lower heat to medium. Let cook for about 30 minutes.
• Add rinsed beans, cumin, thyme and season with salt and pepper. Continue cooking for another 30 minutes.
• Remove ham bone, bay leaves and parsnip. Garnish with parsley and serve.

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.

LEFTOVER HAMBONE SOUP

Steps:

• Place leftover hambone in a large stockpot or Dutch oven and add enough water to cover the bone halfway, about 6-7 cups. Bring to a boil; reduce heat and simmer until very fragrant, about 30 minutes to 1 hour; set aside ham stock and discard hambone. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and potato. Cook, stirring occasionally, until onions have become translucent, about 2-3 minutes. Stir in ham stock, beans, corn, thyme and bay leaves; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until potatoes are tender, about 10-12 minutes. Stir in ham until heated through, about 1-2 minutes. Serve immediately.

QUICK AND EASY LEFTOVER HAM SOUP

Steps:

• Heat broth in a saucepan over high heat. Add ham, corn, navy beans, and onion. Add dried parsley, thyme, salt, red pepper flakes, and hot sauce. Cook over high heat for 5 minutes. Reduce heat to low and cook about 5 minutes more. Finish with fresh parsley before serving.

HAM & VEGGIE CASSEROLE

Steps:

• Preheat oven to 425°. Cook broccoli and cauliflower according to package directions; drain., Meanwhile, in a small skillet, melt 2 teaspoons butter. Add bread crumbs; cook and stir over medium heat until lightly toasted, 2-3 minutes. Remove from heat., In a large saucepan, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in cheeses until blended. Stir in ham, pepper and vegetables., Transfer to a greased 8-in. square baking dish. Sprinkle with toasted crumbs. Bake, uncovered, until heated through, 10-15 minutes.

HAM BONE & VEGETABLE SOUP

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.

LEFTOVER HAM BONE SOUP

Steps:

• Fill a large soup pot with enough water to cover the ham bone, but don't add the bone yet. Bring to a boil.
• When boiling, add bouillon cubes and salt. Crush bouillon with a spoon until dissolved, then add ham bone, potatoes, onions, kidney beans, turmeric, and cloves. Stir to blend spices and return to a boil.
• Lower to medium-low heat and simmer until ham is hot and potatoes are easily pierced by a fork, about 1 hour.
• Remove ham bone. Shred meat and discard bone. Return meat to the soup, and serve.

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.

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.

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.