Ham Vegetable Stew Recipes

Steps:

• Place ham hocks, carrots, celery, onion and water in a Dutch oven or soup kettle; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat starts to all off the bones. , Add potatoes and vegetables; bring to a boil oil. Reduce heat; cover and simmer for 1 hour. Remove hocks; allow to cool. Remove meat from bones and cut into bite-size pieces; discard bones. Return meat to kettle. Stir in bean and bacon soup and pepper; heat through.

Steps:

• Saute onion and garlic in olive oil in a large pot until onions are clear.
• Add everything except the seasonings, cabbage, beans, and corn.
• Bring to a boil and reduce heat to simmer.
• After 5 minutes, pour the corn on top (do not stir!), and pour the cabbage on top of the corn.
• Simmer until the potatoes are fork tender, about 20-30 minutes.
• Stir in the beans in the last 5 minutes of cooking.
• Add Crushed red pepper, Salt, Pepper, Tabasco to taste.

Steps:

• In large soup kettle, combine all ingredients.
• Bring to a boil.
• Reduce heat, cover and simmer for 1-1/4 hours.
• Discard bay leaves and serve hot (Add cooked pasta, if you wish).

Steps:

• Dice the bacon and ham into large pieces. Set ham aside.
• Brown the bacon and remove from pan.
• Chop celery and carrots and add to bacon grease, cook 5 minutes.
• Chop onion, garlic, and potatoes (1/4 inch dice) and add, along with the reserved ham, to carrots and celery. Cook an additional 5 minutes, just to brown the ham and potatoes slightly.
• Drain any remaining grease from the vegetable/ham mixture and move to a Dutch oven.
• Add rosemary, thyme, chicken base, water, and salt (to taste).
• Bring to a boil and simmer for 15-20 minutes, or until potatoes are just barely done.
• Add heavy cream and simmer 5 minutes, until potatoes are completely cooked.
• Turn off heat, toss in spinach and stir until spinach is wilted.
• Serve with your favorite garlic breadsticks.

Steps:

• Heat the oil in a large pan over a medium heat and cook the onion and celery for 8-10 mins until tender. Add the paprika and mustard, cook for 30 seconds more, then crumble in the stock cubes and add the ham along with 1 litre water. Bring to a simmer, then bubble gently for 10 mins.
• Tip in the root vegetables and lentils, then season to taste and continue to bubble everything for another 5-10 mins until the stew is piping hot. Just before serving, stir in the parsley, then ladle into bowls and serve with crusty bread on the side for mopping up the stew.

Steps:

• In a large saucepan, bring potato, carrots, and onion to a boil in 1 1/2 cups water.
• Reduce heat; cover and cook 10 minutes.
• Add peas and ham; return to a boil.
• Add soup and cheese.
• Reduce heat to low and simmer, stirring occasionally, about 10 minutes or until smooth and heated through.

Steps:

• Melt butter in a Dutch oven over medium heat. Add onion and cook until it begins to turn clear, 2 to 5 minutes. Stir in carrots and garlic and cook until fragrant, about 1 minute.
• Stir in cabbage, ham, and potatoes, then add stock, pepper, mustard, and salt. Bring to a boil. Reduce heat to low and cook, stirring occasionally, until cabbage is tender and potatoes are cooked, about 20 minutes.