Green Tomato Soup With Country Ham Recipes

Steps:

• Heat oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook ham, stirring occasionally, until beginning to brown, 1 to 2 minutes. Add scallions, garlic, and bay leaf and cook, stirring occasionally, until scallions are tender and lightly browned, 6 to 8 minutes.
• Add tomatoes, broth, water, salt, and pepper and simmer, partially covered, until tomatoes are tender, 15 to 20 minutes. Discard bay leaf and season soup with salt and pepper.

Steps:

• Heat butter in a medium saucepan over medium-low heat; add ham, onion, and garlic. Sauté, stirring, until onion is tender. Add chicken broth, chopped green and red tomatoes, and minced jalapeno pepper. Bring to a boil; reduce heat and simmer for about 30 minutes.
• Working in batches, pulse in a blender or food processor until almost smooth. Pour back into the saucepan and add celery salt. Bring to a boil, reduce heat, and simmer, uncovered, for 5 minutes. Taste and add salt and pepper and Tabasco sauce, as desired.

Steps:

• Heat oil in a large 4 quart pot over medium high heat.
• Add bacon and cook until browning.
• Add scallions, garlic and bay leaf until all is tender and cooked through.
• Add salt, pepper and tomatoes and stir well, then add broth and water.
• Bring to a simmer and cover partially for 35 minutes.
• Taste to adjust seasoning if need be.
• Enjoy!

Steps:

• Heat butter in a medium saucepan over medium-low heat; add onion and garlic. Sauté, stirring, until onion is tender.
• In a blender or food processor add chicken broth, chopped tomatoes, jalapeno pepper, and cream cheese. Blend until almost smooth. Add to saucepan with onion and garlic and simmer for 15-20 minutes, add ham and salt and pepper. Simmer for 5 more minutes and serve. Pairs well with grilled cheese or a salad to make a meal. Recipe may be halved or doubled and it freezes well.

Steps:

• Heat the oil in a large heavy pot over medium heat.
• Add the onions, garlic, ginger, coriander and cumin and cook, stirring, until the onions are soft and translucent, about 5 minutes.
• Add the tomatoes, pepper, potatoes, broth, chili pepper and sugar.
• Bring to a boil, reduce heat to low, and simmer, covered, for 30 minutes.
• Purée the soup in batches in a blender or food processor (the blender will give you a smoother purée).
• Return the soup to a pot and add the milk and salt.
• Heat to a simmer.
• Serve garnished with a dollop of yogurt, cashews, and cilantro leaves.

Steps:

• Sort beans and rinse with cold water. Place beans in a Dutch over or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid., In a Dutch oven or soup kettle, place ham hocks and water. Cover and bring to a boil. Reduce heat; simmer for 1 hour. Add beans; simmer 1 hour longer or until meat and beans are tender. Remove from heat. Cool slightly. Remove ham hocks. Cover and refrigerate ham hocks and soup., Remove meat from bones; discard bones. Set meat aside. Remove fat from broth. Return broth with the beans and meat to pan. Add the celery, carrots, onion and green beans. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes. Add tomatoes and seasonings; cook for 10 minutes. Add cabbage; cook 35 minutes longer or until vegetables are tender.