Ham and Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Directions
1 bone from a cooked ham (OR 1 1/2 quarts chicken) broth2 cups of diced ham2 carrots, diced2 celery stalks, diced1 big onion, diced1 15oz can of diced tomatoes4 mushrooms, diced3 cloves of garlic, minced1 tsp. each dried basil and oregano1 tbsp. each red wine vinegar and worcestershire sauceSalt and black pepper to taste
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.
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.
Nutritional Info 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
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