Ham and Vegetable Soup
Recipes Main Dish Meal ideas Pork Soups and stews
Description
Don't throw away that left over ham bone. Instead, make a delicious soup with wonderful, fresh and healthy vegetables. If you don't have a ham bone, go to the grocery store and pick one up. It adds a wonderful flavor to the soup that everyone will rave ab
Ingredients
Ham Stock:
4 lb. meaty ham bone
4 c. onion, large dice
4 c. celery, large dice
4 c. carrot, large dice
4 sprigs fresh parsley including stems
2 bay leaves
2 ½ qt. water
4 whole pepper corns
Ham Soup:
ham stock, about 1½ - 2 quarts (from above)
1 qt. vegetable stock
1 T. olive oil
8 slices bacon, diced
1 ½ c. leeks, white only, cleaned of sand and diced
1 c. celery, small dice, about 2 large stalks
2½ c. carrots, one inch dice
2 T. fresh garlic, minced
2 t. dry thyme
3 bay leaves
1 Roma tomato, seeded and diced
8 oz. Parmesan cheese rinds, optional
1 ½ lb. russet potatoes, peeled and diced into bite sized pieces
1 head Tuscan kale, cleaned from ribs and cut up
2 c. frozen corn
15.5 oz. can small white beans, drained and rinsed
1½ lb. leftover ham from bone diced or deli ham steak, diced
1 c. light cream
Directions
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Wash veggies; peel and dice as directed. Stock: Place all stock ingredients in a pot; bring to a boil; reduce to a simmer; cook uncovered for 2 hours. Strain stock; pick meat off of bone.
Mix ham stock with vegetable stock; heat. Taste and adjust seasoning, but salt only if needed as ham is already salty.
In a large heavy bottomed soup pot, heat oil over medium-high heat; add bacon; cook 7-8 minutes until just short of crispy. Add leeks, celery and carrots; cook 5 minutes. Add garlic; cook 1 minute. Add stock, thyme, bay leaves, tomato and Parmesan rinds. Bring to a boil; reduce to a simmer. Simmer uncovered about 15 minutes or until vegetables are just short of tender. Add potatoes and kale; bring back to a boil; simmer until tender, about 5 minutes. Add corn, beans and diced ham; simmer 5 minutes. Stir in cream; remove from heat.
Pick out and discard bay leaves and Parmesan rinds. Serve immediately.
8-10 servings.