Ham and Winter Vegetable Soup
Ham and Winter Vegetable Soup

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, ham and winter vegetable soup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Ham and Winter Vegetable Soup is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. Ham and Winter Vegetable Soup is something that I’ve loved my whole life. They are fine and they look wonderful.

Place ham hocks, carrots, celery, onion and water in a Dutch oven or soup kettle; bring to a boil. Add potatoes and vegetables; bring to a boil oil. How to Make Winter Vegetable and Ham Soup. Place all ingredients, except ham, wine, olive oil and cabbage in a large pot.

To begin with this particular recipe, we have to first prepare a few components. You can cook ham and winter vegetable soup using 10 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Ham and Winter Vegetable Soup:
  1. Prepare 2 litres ham stock
  2. Get 1 onion
  3. Prepare 2 carrots
  4. Get 1 parsnip
  5. Make ready 1 leek
  6. Prepare 1 medium potato
  7. Take 1 bayleaf
  8. Prepare 1 can white beans, cannellini or similar
  9. Make ready Leftover pieces of ham or bacon lardons
  10. Make ready Black pepper

Ham Bone & Vegetable Soup is a great way to use up leftover Ham! This soup is packed with flavor and tastes great the next day! Eat half now and freeze the rest for later, this soup is a must make! A few years ago I made the most incredible Honey Baked Ham.

Steps to make Ham and Winter Vegetable Soup:
  1. If you are starting with some ham stock and the ends of a joint, strip the bone and place it in the stock and boil for about 45 minutes. Remove the bone from the stock and strip off any leftover pieces of meat, set these aside and discard the bone.
  2. Prepare the vegetables, peel and chop them into neat pieces, around the same size, the same way as you would for a minestrone.
  3. Add the vegetables to the stock together with the bayleaf and bring to the boil. Cover and simmer for 12 minutes, then add the drained, rinsed beans and plenty of black pepper. You might not want to use all the beans, I used just over a half.
  4. When all the vegetables are soft - check each type - add the pieces of ham, taste for seasoning and add black pepper if needed. You won't need any salt.
  5. Transfer 3 or 4 ladles of soup into a jug or bowl and process with a stick blender until completely smooth, then pour back into the soup, this gives the soup a creaminess, you could leave it as more of a minestrone clear broth, or process all of it, depending on how you like your soup. Serve hot in warmed bowls.

Eat half now and freeze the rest for later, this soup is a must make! A few years ago I made the most incredible Honey Baked Ham. Add ham bone, peppercorns, bay leaf and stock or water. Add potatoes, cabbage, tomatoes, partially cover. Cook on simmer for one hour.

So that’s going to wrap it up for this exceptional food ham and winter vegetable soup recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!