Ham and Vegetable Soup
Recipes Main Dish Pork Seasonal cooking Soups and stews
Description
Cooler weather is on its way so hearty, comforting soups are a must. This soup is a great way to use leftover ham and veggies if you have them, but it's not necessary.
Ingredients
Ham Stock:
4 lb. meaty ham bone
4 c. onion, large dice
4 c. celery, large dice
4 c. carrots, large dice
4 sprigs fresh parsley, with stems
2 bay leaves
2 1/2 qt. water
4 whole peppercorns
Soup:
ham stock, about 1 1/2 – 2 qt.
1 qt. vegetable stock
1 T. olive oil
8 slices bacon, diced
1 1/2 c. leeks, white parts only, cleaned and diced
1 c. celery, small dice, about 2 large stalks
2 1/2 c. carrots, 1 inch dice
2 T. garlic, minced
2 t. dry thyme
3 bay leaves
1 Roma tomato, seeded and diced
8 oz. Parmesan cheese rinds, optional
1 1/2 lb. Russet potatoes, peeled and diced into bite sized pieces
1 head Tuscan kale, cleaned from ribs and cut up
2 c. frozen kernel corn
15.5 oz. can small white beans, drained and rinsed
1 1/2 lb. ham from bone diced (or a deli ham steak, diced)
1 c. light cream
Directions
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Ham Stock:
Add all stock ingredients to a pot; bring to a boil; reduce to a simmer; cook uncovered for 2 hours. Strain stock; remove meat from bone, discard the rest. If desired, this can be done in advance. Freeze the stock until needed, cooling and freezing in zip lock gallon bags.)
Soup:
Mix ham stock with vegetable stock; heat. Taste and adjust seasonings, salting only if needed since ham is salty.
In a large Dutch oven or 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, if using. Bring to a boil; reduce to a simmer.
Simmer uncovered for about 15 minutes or until vegetables are just short of tender. Add potatoes and kale; bring to a boil; simmer until tender, about 5 minutes. Add corn, beans and diced ham; simmer 5 minutes. Stir in cream; remove from heat.
Remove and discard bay leaves and Parmesan rinds.
Serve hot.
8-10 servings.