Best Tomato Ham Soup Recipes

HAM AND BEAN TOMATO SOUP

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.

BEAN SOUP WITH OKRA, TOMATO, AND HAM

Steps:

• Combine water, beans, ham, vegetable juice, celery, tomatoes, onion, beef bouillon, salt, garlic powder, onion powder, and pepper in a saucepan. Bring to a boil. Reduce heat and simmer soup for 1 hour.
• Add okra to the soup. Simmer until okra is tender, about 30 minutes more.

HAM, WHITE BEAN AND TOMATO SOUP

Steps:

• Cook bacon in a large skillet over medium heat until just crisp, turning several times, about 4 minutes; remove bacon, crumble and set aside.
• Add onion and celery to skillet; cook until softened, about 5 minutes; stir in garlic, cook 1 minute; stir in spinach, cook until wilted, about 2 minutes.
• Season with red pepper flakes, allspice, salt and black pepper; add chicken broth, tomatoes, beans, ham, sage, thyme and parsley; cook until flavors blend about 20 minutes.

GREEN TOMATO SOUP WITH COUNTRY HAM

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.

SPICY GREEN TOMATO SOUP WITH CRAB & COUNTRY HAM

Steps:

• Directions In a large saucepan, heat the oil. When the oil is hot, add the ham, pan-fry until crispy and golden, about 2 minutes. Remove the pan from the heat and strain, reserving the oil and ham. Return the oil to the pan and heat. Add the onions and saute until soft, about 3 to 4 minutes. Season the onions with salt and pepper. Add the garlic, bay leaves and chilies, and cook for 5 minutes. Add the tomatoes and stock. Season with salt and pepper. Bring the liquid to a boil and reduce to a simmer. Cook for 15 minutes or until the tomatoes soften. Remove the bay leaves. Using a hand-held blender, puree the soup until smooth. Chill the soup. Add the lemon juice and hot sauce. Season with salt. In a mixing bowl, mix the crabmeat, sour cream, tomatoes, capers and green onions together. Season the salad with salt and pepper. To serve, ladle the soup into individual bowls and garnish with the crab salad and crispy ham. The soup can be served either chilled or warm.

GREEN TOMATO AND COUNTRY HAM SOUP

Steps:

• Sweat onions in butter in the bottom of a large pot (I use cast iron dutch oven but any type will work).
• Just before the onions turn translucent add spices then add tomatoes and ham.
• Add broth and simmer for 45 min to an hour. Serve hot with slices of well aged cheddar cheese and enjoy.

TOMATO HAM SOUP

Steps:

• cook cabbage,onions,shallots in olive oil, till limp.
• add juice,tomatoes,water,sugar,lemonî juice,salt and pepper.
• add chili sauce.
• simmer 1 hour.
• add ham in last 15 minutes of cooking.

TOMATO & CABBAGE SOUP W/HAM

Steps:

• In a Dutch Oven or Stock Pot, sauté onion, celery, bell pepper and garlic in Canola oil until onions are translucent, and celery, bell pepper is tender. Add diced ham and remaining ingredients to pot. Bring to a boil on med-high heat, then reduce heat and simmer for 30 mins, stirring occasionally.

SPICY LENTIL TOMATO SOUP WITH HAM

Steps:

• Combine all ingredients except salt and cayenner in slow cooker; cover and cook on high 4-6 hours.
• Season to taste with salt and pepper.

SAVORY HAM,TOMATO, CHICKPEA SOUP

Steps:

• Put chickpeas in a large pot with 6 cups water. Bring to a boil. Boil 2-3 minute Turn off heat and cover pot. Let soak about 2 hours.
• Drain chickpeas and discard water. Add 4 cups water, ham bone, ham stock, onions, garlic, and bay leaves. Turn on High and bring to a boil. Boil on high for 15 minutes. Reduce to medium heat cover and simmer for 30 minutes.
• Add salt, tomato juice, Dice tomatoes, basil, thyme and cayenne pepper. Continue to boil for 30 mins or until chickpeas are soft. Remove bone and bay leaves before serving.

TOMATO-PEPPER SOUP WITH HAM-AND-ARUGULA WRAPS

Steps:

• Heat broiler, with rack 4 inches from heat. Place red pepper, skin side up, on one end of a large rimmed baking sheet; place half the tomatoes on the other. Broil until pepper is charred, 8 to 10 minutes. Let cool slightly, then peel pepper with a paring knife.
• In two batches, puree broiled pepper and tomatoes, remaining tomatoes, tomato juice, and 1 tablespoon oil in a blender until very smooth, about 3 minutes. Season with salt and pepper. (To store, refrigerate, up to 1 day.)
• In a small bowl, combine goat cheese, 1 tablespoon oil, and lemon zest; season with salt and pepper. Spread wraps with goat cheese mixture, then top with ham and arugula. Roll up wraps. (To store, wrap tightly in plastic or waxed paper and refrigerate, up to 1 day.)