Best Ham And Vegetable Soup Recipes

HAM AND VEGETABLE SOUP

Ham and Vegetable Soup image

The basis for this soup's broth conveniently comes from canned bean soup. Everyone who tries this comments on how nicely the smoky flavor of ham blends with the vegetables.

Provided by Taste of Home

Categories Dinner Lunch

Time 3h25m

Yield 14-16 servings (4 quarts).

Number Of Ingredients 9

Ingredients

2 pounds smoked ham hocks
4 medium carrots, sliced
1 cup thinly sliced celery
1 medium onion, chopped
8 cups water
2-1/2 cups diced unpeeled red potatoes
1 cup each frozen corn, peas and cut green beans
1 can (11-1/2 ounces) condensed bean and bacon soup, undiluted
1/4 teaspoon pepper

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.

SMOKED HAM, BARLEY, AND VEGETABLE SOUP

Smoked Ham, Barley, and Vegetable Soup image

Categories Soup/Stew Onion Potato Tomato Sauté Ham Barley Celery Green Bean Carrot Winter Simmer Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

10 cups canned low-salt chicken broth
3 pounds smoked ham hocks
3/4 pound russet potatoes (about 2 medium), peeled, diced
1 14-ounce can diced tomatoes in juice
1 medium onion, chopped
2 medium carrots, peeled, chopped
1 cup chopped celery
3/4 cup pearl barley, rinsed
2 teaspoons dried oregano
8 ounces fresh green beans, trimmed, cut into 1/2-inch pieces

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.

HAM BONE AND VEGETABLE SOUP

Ham Bone and Vegetable Soup image

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

Ingredients

2 tablespoons bacon grease
1 large onion, diced
2 carrots, peeled and diced
3 stalks celery, diced
2 cloves garlic, crushed
3 potatoes, diced
8 cups hot water
8 cubes chicken bouillon
1 ham bone
1 (14 ounce) can diced tomatoes
½ (16 ounce) package frozen corn
1 (8 ounce) can tomato sauce
1 teaspoon black pepper
½ teaspoon salt

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

VEGETABLE AND BEAN SOUP WITH PESTO: MINESTRONE ALLA GENOVESE AND SANDWICHES WITH ARUGULA AND HAM: PANINI CON RUCOLA E PROSCIUTTO

Vegetable and Bean Soup with Pesto: Minestrone alla Genovese and Sandwiches with Arugula and Ham: Panini con Rucola e Prosciutto image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 19

Ingredients

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 medium onion, chopped
1 medium potato, peeled and chopped
1 medium zucchini, chopped
Salt and pepper
1 (15-ounce) can garbanzo beans (ceci or chick peas)
1 (15-ounce) can white beans, cannellini, drained
6 cups chicken stock, available in paper containers on soup aisle
1 cup small, thin egg noodles for soup, any brand
1 box frozen chopped green beans
4 crusty rolls or 8 slices crusty bread
8 ounces, 1/2 pound, robiola or ricotta cheese
1 cup arugula leaves, loosely packed
8 slices prosciutto di Parma
1 cup basil leaves, packed
1 large clove garlic
2 to 3 tablespoons pine nuts (pignoli)
3 tablespoons grated Parmigiano-Reggiano
3 tablespoons extra-virgin olive oil

Steps:

Heat a medium soup pot over medium high heat. Add extra-virgin olive oil, 2 turns of the pan. Add onion, potato and zucchini and season with salt and pepper. Cook 5 or 6 minutes alone, stirring frequently, then add the canned beans and the chicken stock. Cover the pot and bring the soup up to a boil.
Preheat a panini grill or a heavy bottomed pan over medium heat. Build 4 panini: spread roll or bread with a couple ounces of cheese, then top with a few leaves of arugula and 2 slices of prosciutto for each sandwich. Place panini in sandwich press or onto hot, heavy bottomed pan. Top with another heavy skillet or a brick wrapped in foil to press sandwiches. Press sandwiches until crisp on both sides, 2 to 3 minutes on each side.
When the soup is at a boil, remove the lid. Stir in the noodles and green beans and reduce heat to low. Simmer soup an additional 5 to 6 minutes then remove it from the heat.
Combine basil, garlic, nuts and cheese in the food processor and turn it on. Stream in the extra-virgin olive oil and process until pesto is nearly smooth.
Scrape the pesto into a small bowl. Add a ladle of the soup broth to thin the pesto, then add the pesto to the soup. Stir to combine and serve soup immediately with panini, for dipping.

SLOW-COOKER VEGETABLE, BEAN AND HAM SOUP

Slow-Cooker Vegetable, Bean and Ham Soup image

After soaking and simmering, good-for-you legumes end up tender in this hearty soup that serves four.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 20h20m

Yield 4

Number Of Ingredients 9

Ingredients

1 cup dried navy beans (from 16-oz bag)
1 cup diced cooked ham (about 6 oz)
1 cup sliced celery (about 2 medium stalks)
1 cup sliced carrots (about 2 medium)
2 cans (14 oz each) fat-free chicken broth with 33% less sodium
3/4 cup water
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 dried bay leaves

Steps:

Sort beans; rinse well and drain. Soak beans at least 8 hours or overnight as directed on bag; drain.
In 3- to 4-quart slow cooker, mix beans and all remaining ingredients.
Cover; cook on Low setting 8 to 12 hours. Before serving, remove and discard bay leaves.

Nutrition Facts : Calories 270, Carbohydrate 37 g, Cholesterol 20 mg, Fat 1/2, Fiber 9 g, Protein 21 g, SaturatedFat 1 g, ServingSize 1 1/2 Cups, Sodium 1030 mg, Sugar 5 g, TransFat 0 g

HEARTY HAM AND VEGETABLE BEAN SOUP

Hearty Ham And Vegetable Bean Soup image

This is one of those quick and easy soups that are delicious and healthy, as well. This recipe came from one of my Canadian Living magazines and I have always had success with it.

Provided by bert2421

Categories Ham

Time 40m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

1 cup uncooked pasta
1 tablespoon vegetable oil
2 onions, chopped
4 cups chicken stock
2 carrots, chopped
2 cloves garlic, minced
1 sweet red peppers or 1 green pepper, chopped
1 small zucchini, chopped
1 (28 ounce) can plum tomatoes
2 1/2 cups cubed ham
1 can red kidney beans, drained
1 can chickpeas, drained
4 cups spinach leaves, chopped
1 teaspoon thyme
1/2 teaspoon dried savory
1/2 teaspoon dried basil or 1/2 teaspoon oregano
salt & pepper

Steps:

Cook pasta until al dente (tender but firm).
Drain and rinse under cold water.
In a large Dutch oven, heat oil over medium heat and cook onions until softened.
Add stock, carrots, garlic, sweet pepper and zucchini; bring to a simmer and cook for 3 to 5 minutes or until vegetables are tender.
Stir in pasta, tomatoes, ham, beans, chick peas, and the rest of ingredients.
Add salt and pepper to taste.
Simmer for 5 minutes.
Enjoy!

Nutrition Facts : Calories 281.5, Fat 6.5, SaturatedFat 1.6, Cholesterol 26.4, Sodium 866.6, Carbohydrate 35.7, Fiber 7.3, Sugar 7.7, Protein 21.1

SMOKED HAM, BARLEY AND VEGETABLE SOUP

Smoked Ham, Barley and Vegetable Soup image

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

Ingredients

10 cups canned low-sodium low-fat chicken broth
3 lbs smoked ham hocks
3/4 lb russet potato, peeled and diced (about 2 large)
1 (14 ounce) can diced tomatoes with juice
1 medium onion, peeled and chopped
2 medium carrots, peeled and chopped
1 cup celery, chopped
2 teaspoons dried oregano
3/4 cup pearl barley, rinsed and drained
8 ounces fresh green beans, trimmed and cut into 1/2 inch pieces (optional)

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

WINTER VEGETABLE AND HAM SOUP

Winter Vegetable and Ham Soup image

This recipe will make use of some of that leftover ham in the fridge. It includes a variety of fresh and healthy vegetables. The addition of a potato helps to thicken it up. If you are new to making soups, you will find this to be an easy recipe. For you soup experts, you just might find that sometimes you don't have to work so...

Provided by Garrison Wayne

Categories Vegetable Soup

Time 1h35m

Number Of Ingredients 13

Ingredients

1 box chicken stock 32 oz
1 medium leek, quartered lengthwise and thinly sliced
4 stalk(s) celery, small dice
2 medium carrots, small dice
1 medium russet potato, peeled, small dice
2 c water
1/2 tsp kosher salt, pepper
1 medium bay leaf
1 sprig(s) fresh rosemary
2 c diced ham
3 c savoy cabbage, roughly chopped
1/2 c dry white wine
2 Tbsp olive oil

Steps:

1. Place all ingredients, except ham, wine, olive oil and cabbage in a large pot. On stove, bring to a boil. Reduce heat to simmer, covered, for 45 minutes.
2. Add the ham, wine, olive oil and cabbage. Bring back to a boil and continue to simmer, covered, for 20 minutes more.
3. Remove from heat and remove lid to cool 15 minutes before serving.