Ham and Vegetable Soup

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The manufacturing procedure is really easy, you simply need to comply with the approaches that we have written on this web page. The complying with are the stages of exactly how to cook Ham and Vegetable Soup.

This delicious Ham and Vegetable Soup is the perfect way to cook with a leftover ham bone that you might have on hand from a special Sunday supper or a holiday meal!

Yield: 8-10


Ham Stock
4 pounds meaty ham bone
4 cups onion, large dice
4 cups celery, large dice
4 cups carrot, large dice
4 sprigs fresh parsley with stems
2 bay leaves
2 ½ quarts water
4 whole pepper corns

Ham stock from above, about 1½ – 2 quarts
1 quart vegetable stock
1 tablespoon olive oil
8 slices bacon, diced
1 ½ cups leeks, white only, cleaned of sand and diced
1 cup celery, small dice, about two large stalks
2½ cups carrots, one inch dice
2 tablespoons fresh garlic, minced
2 teaspoons dry thyme
3 bay leaves
1 Roma tomato, seeded and diced
8 ounces Parmesan cheese rinds, optional (we save them in the freezer for soups)
1 ½ pounds russet potatoes, peeled and diced into bite sized pieces
1 head Tuscan kale, cleaned from ribs and cut up
2 cups frozen kernel corn
1 15.5-ounce can small white beans, drained and rinsed
1½ pounds leftover ham from bone diced (or purchase a deli ham steak and dice)
1 cup light cream

  1. Start by making the stock. Add all stock ingredients to a pot and bring to a boil. Reduce to a simmer and cook uncovered for two hours. Strain stock and pick meat from bone. Discard the rest. This step can be done in advance and the stock frozen until needed. Cool and freeze in zip lock gallon bags.
  2. Mix ham stock with vegetable stock and heat. Taste and adjust seasoning, but salt only if needed.
  3. In a large Dutch oven or heavy bottomed soup pot, heat oil over medium high heat and add bacon. Cook for 7-8 minutes until just short of crispy.
  4. Visit Ham and Vegetable Soup @ afamilyfeast.com for full instructions.

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Originally posted 2017-11-30 18:22:53.