Ham and Vegetable SoupRecipe preview on Faxo
Recipe

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
Steps
- 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:
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