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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 89.6
  • Total Fat: 2.4 g
  • Cholesterol: 21.1 mg
  • Sodium: 710.5 mg
  • Total Carbs: 7.3 g
  • Dietary Fiber: 1.9 g
  • Protein: 10.0 g

View full nutritional breakdown of Ham and Vegetable Soup calories by ingredient
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Ham and Vegetable Soup

Submitted by: BTVMADS

Introduction

This low carb, super-light lunch is full of nutrition and flavor, and can be easily frozen for make-ahead meals. This low carb, super-light lunch is full of nutrition and flavor, and can be easily frozen for make-ahead meals.
Number of Servings: 6

Ingredients

    1 bone from a cooked ham (OR 1 1/2 quarts chicken) broth
    2 cups of diced ham
    2 carrots, diced
    2 celery stalks, diced
    1 big onion, diced
    1 15oz can of diced tomatoes
    4 mushrooms, diced
    3 cloves of garlic, minced
    1 tsp. each dried basil and oregano
    1 tbsp. each red wine vinegar and worcestershire sauce
    Salt and black pepper to taste

Directions

If you can, leave the ham bone simmering in a pot of 6 cups of water for several hours. If you can't, just use chicken broth.

If your ham bone has been simmering, then saute all of the fresh veggies in a large saute pan until soft, about 5-7 minutes. Add to the pot of ham stock, along with the diced ham. Season with the herbs and simmer for 20 or so minutes.

If you're using packaged stock, then saute the veggies right in the pot, then add the ham and broth. Bring to a boil, then reduce to a simmer and cook for 20 or so minutes.

Add in the vinegar and worcestershire, then serve!

Serving Size: Makes 6 1-1/2 cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user BTVMADS.






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