Ham and Vegetable Soup

This delicious Ham and Vegetable Soup is the perfect way to cook with a leftover ham bone that you might have on hand from a special Sunday supper or a holiday meal!

INGREDIENTS

HAM STOCK:
4 pounds meaty ham bone
4 cups onion, large dice
4 cups celery, large dice
4 cups carrot, large dice
4 sprigs fresh parsley with stems
2 bay leaves
2 ½ quarts water
4 whole pepper corns

SOUP
Ham stock from above, about 1½ – 2 quarts
1 quart vegetable stock
1 tablespoon olive oil
8 slices bacon, diced
1 ½ cups leeks, white only, cleaned of sand and diced
1 cup celery, small dice, about two large stalks
2½ cups carrots, one inch dice
2 tablespoons fresh garlic, minced
2 teaspoons dry thyme
3 bay leaves
1 Roma tomato, seeded and diced
8 ounces Parmesan cheese rinds, optional (we save them in the freezer for soups)
1 ½ pounds russet potatoes, peeled and diced into bite sized pieces
1 head Tuscan kale, cleaned from ribs and cut up
2 cups frozen kernel corn
1 15.5-ounce can small white beans, drained and rinsed
1½ pounds leftover ham from bone diced (or purchase a deli ham steak and dice)
1 cup light cream

Image Credit : www.afamilyfeast.com

INSTRUTIONS
Visit Ham and Vegetable Soup By Martha - A Family Feast @ www.afamilyfeast.com for full recipe

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