HAM BONE AND VEGETABLE SOUP
I was looking for a good use of a ham bone without the heavy cream of a potato soup. I made use of a few other recipes to come up with one that I thought my husband and I would like. I think it is important to start with the three basics: onion, celery, and carrots. In addition, you can add a variety of different vegetables to suit your taste or depending on what you have in the house at the time.
Provided by Gayle Satre
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 12
Number Of Ingredients 14
Steps:
- Melt bacon grease in a large skillet over medium-high heat. Cook and stir onion, carrots, celery, and garlic in hot bacon grease until vegetables are slightly tender and fragrant, about 5 minutes. Stir potatoes into onion mixture; cook and stir until golden, about 10 minutes.
- Stir hot water and chicken bouillon together in a slow cooker until bouillon is dissolved; add onion mixture, ham bone, diced tomatoes, corn, tomato sauce, black pepper, and salt.
- Cook soup in the slow cooker set to Low for 4 to 6 hours. Remove ham bone from soup and let rest until cool enough to handle. Remove meat from ham bone and stir meat into soup.
Nutrition Facts : Calories 87 calories, Carbohydrate 18.8 g, Cholesterol 0.4 mg, Fat 0.4 g, Fiber 2.8 g, Protein 3 g, SaturatedFat 0.1 g, Sodium 1038.8 mg, Sugar 3.8 g
HAM AND VEGETABLE SOUP
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.
Nutrition Facts : Calories 253 calories, Fat 14g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 205mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 3g fiber), Protein 18g protein.
BARLEY SOUP WITH HAM
Soup recipe for January
Provided by Eddie Jordan
Categories Vegetable Soup
Time 1h20m
Number Of Ingredients 14
Steps:
- 1. Put the oil and onion in a soup kettle set over low heat and cook until the onions are softened, 5 minutes.
- 2. Raise heat to medium, stir in garlic and carrots and stir, cook for i minute.
- 3. Add the celery and stir, cook for a minute then add the barley, stock, bay leaf, allspice.
- 4. Bring to a boil skimming off the top if necessary. Simmer covered foe about 1 hour or until barley is tender.
- 5. (THE SOUP MAY BE PREPARED IN ADVANCE TO THIS POINT).
- 6. Stir the ham into the piping hot soup and let simmer while you prepare the mushrooms.
- 7. Heat the butter in a small skillet add the mushrooms and lemon juice and stir. Cook for 2 to 3 minutes. stir in parsley.
- 8. Add the mushroom mixture to the soup and simmer for 5 minutes longer.
- 9. REMOVE AND DISCARD THE BAY LEAF.
- 10. Season the soup with salt and pepper to taste. Ladle into warmed bowls and serve.
SMOKED HAM, BARLEY, AND VEGETABLE SOUP
Steps:
- Bring broth and ham hocks to boil in large pot. Cover, reduce heat to medium-low and simmer 15 minutes. Add diced potatoes, tomatoes with juices, onion, carrots, celery, barley, and oregano. Bring to boil. Reduce heat to medium-low; simmer uncovered until meat and barley are tender, about 1 hour.
- Using tongs, remove ham hocks from soup. Cut meat off bones and chop coarsely. Return meat to soup; discard bones. (Can be prepared 2 days ahead. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.) Add green beans; simmer until beans are tender, about 15 minutes. Season soup to taste with salt and pepper.
SMOKED HAM, BARLEY AND VEGETABLE SOUP
I got this last year at the Epicurious.com website.It's from the April 2000 issue of Bon Apetit. It's a hearty soup, great for chilly evenings! Serve with crusty bread or a good cornbread and a side salad, if you wish.One of my sons likes a few drops of Tabasco sauce in his! To make it lower fat, I simmer the ham hocks in the chicken broth the day before, remove the ham hocks and refrigerate the stock and ham hocks separately. The next day I skim off the congealed fat from the surface of the broth,cut the meat off the bones, and heat the stock back up and proceed with the soup.
Provided by Leslie in Texas
Categories Ham
Time 2h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Bring broth and ham hocks to a boil over medium high heat.
- Cover, reduce heat to medium-low, and simmer for 15 minutes.
- Add the potatoes, tomatoes with juices,onions, carrots,celery, barley, and oregano.
- Bring to a boil; reduce heat to medium low,and simmer ,uncovered, until meat and barley are tender, about 1 hour.
- Using tongs, remove ham hocks from soup, Cool and cut meat off bones and chop coarsely.
- Can be prepared two days ahead to this point. Refrigerate uncovered until cold, then cover and refrigerate. Bring soup to a simmer before continuing.
- Add green beans, if desired, and simmer until beans are tender, about 15 minutes.
- Season soup to taste with salt and pepper.
Nutrition Facts : Calories 491.7, Fat 18.3, SaturatedFat 6.3, Cholesterol 156.4, Sodium 241.8, Carbohydrate 28.5, Fiber 5.5, Sugar 3.9, Protein 51.5
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