Hearty Ham,Green Bean & Carrot (but no potato) Soup
 Soup Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 90.0
- Total Fat: 3.4 g
- Cholesterol: 19.7 mg
- Sodium: 508.1 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 2.6 g
- Protein: 8.0 g
View full nutritional breakdown of Hearty Ham,Green Bean & Carrot (but no potato) Soup calories by ingredient
Introduction
I saved my ham bone from Easter dinner in the freezer - leaving a good bit of meat on it with the purpose of making a hearty soup. Paired with some homemade wheat bread it makes a filling lunch or dinner. You can add barley, rice, pasta or even a potato or two or leave it lowcarb. I saved my ham bone from Easter dinner in the freezer - leaving a good bit of meat on it with the purpose of making a hearty soup. Paired with some homemade wheat bread it makes a filling lunch or dinner. You can add barley, rice, pasta or even a potato or two or leave it low
carb.
Number of Servings: 16
Ingredients
-
8 Cups of water
1 left over hambone
4 cups diced ham
1 pound baby carrots
2 1 pound packages cut green beans
1 large red tomato
2 T butter
1/4 cup chopped onion
1 T flour
Directions
Simmer your hambone in 8 cups of water about 2 hours - until the meat on the bone is tender and is falling off.
Remove the bone and let cool enough to handle.
Put the carrots and green beans in and let simmer until done.
Cut the meat off the bone (when making the recipe I had 4 cups of diced ham)
When the vegetables are nearly done chop the tomato and add, then add the ham.
When the carrots are tender - in a seperate pan on a low heat, saute the onions in the butter, as they brown slowly add the flour to make a roux. As it browns add a little of the broth from the soup to thin it a little, then add that to the entire pot of soup to thicken to desired consistency. (Will thicken upon standing)
This was calculated for an estimated 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user CALIDREAMER76.
Remove the bone and let cool enough to handle.
Put the carrots and green beans in and let simmer until done.
Cut the meat off the bone (when making the recipe I had 4 cups of diced ham)
When the vegetables are nearly done chop the tomato and add, then add the ham.
When the carrots are tender - in a seperate pan on a low heat, saute the onions in the butter, as they brown slowly add the flour to make a roux. As it browns add a little of the broth from the soup to thin it a little, then add that to the entire pot of soup to thicken to desired consistency. (Will thicken upon standing)
This was calculated for an estimated 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user CALIDREAMER76.