Ham Soup Recipes

Steps:

• The day before you want to make the soup. put the beans in a large bowl and add cold water to cover by several inches. Soak overnight (or at least 8 hours) in the refrigerator.
• Drain the beans and rinse. Heat the olive oil in a large Dutch oven over medium heat. Add the carrots, celery and leeks and season with 1 teaspoon of salt. Cook and stir until the vegetables are softened, about 5 minutes.
• Add the tomato paste and thyme and stir to coat the vegetables. Let the tomato paste toast for 1 minute, stirring, then add the bay leaves and 12 cups of water. Add the beans and nestle the ham bone in. Bring to a simmer and cook, uncovered, until the beans are almost tender, 45 minutes to 1 hour.
• Add the escarole, another 2 cups of water and 1 teaspoon salt. Return the soup to a simmer and cook until thickened and the beans and escarole are very tender, 20 to 30 minutes.
• Remove the bay leaves and ham bone from the soup and let cool until you can handle the bone. Shred any useable meat left on the bone and stir back into the soup. Season with salt and pepper before serving.

Steps:

• Combine potatoes, celery, carrots, onion, ham, and water/broth in stockpot and bring to boil.
• Then cook over medium heat until potatoes are tender.
• Stir in the chicken bouillon, salt (if using), and pepper.
• In separate saucepan, melt butter over medium-low heat. Whisk in flour and cook stirring constantly until thick.
• Slowly stir in milk as not to allow lumps to form and all milk is added. Turn up to medium heat. Continue to stir until thick (4-5 minutes).
• Add in cheese and stir until melted.
• Stir the cheese mixture into the stockpot and cook until heated through. (I also will break up some of the potatoes for thickness. It gets thicker as it cools and next day).

Steps:

• Heat broth in a saucepan over high heat. Add ham, corn, navy beans, and onion. Add dried parsley, thyme, salt, red pepper flakes, and hot sauce. Cook over high heat for 5 minutes. Reduce heat to low and cook about 5 minutes more. Finish with fresh parsley before serving.

Steps:

• In a 6-quart (5.7 liters) dutch oven, cook bacon over medium-high heat until fat is rendered out and the pieces begin to get crispy.
• Add onion, carrot, and celery, and cook until just tender, about 3 minutes.
• Reduce heat to medium and add flour, stirring constantly for 1-2 minutes to avoid lumps.
• Add ham, potatoes, thyme, and black pepper. Stir to coat the meat and potatoes in the roux/vegetable mix.
• Add the chicken broth and bay leaves.
• Cover and bring to a boil. Then reduce heat to medium-low and cook covered for 25-30 minutes.
• Remove bay leaves and stir in cream. Return to a simmer and serve.
• Enjoy!

Steps:

• Cube potatoes and ham
• Place potatoes, ham and onions in a saucepot with a small amount of water, enough to cover the potatoes and ham
• Add lots of pepper and enough salt to taste
• Cook until potatoes are tender
• Add butter and milk, stirring constantly. Be careful not to scorch
• Cook slowly until heated. If you need to thicken this soup you can add some instant mashed potato flakes.

Steps:

• Heat a knob of butter in a saucepan and when lightly foaming gently cook 1 chopped onion until softened, but not coloured.
• Tip in 1 peeled and diced medium potato and stir to coat in butter, then pour over 1l ham or pork stock. Simmer until softened.
• Tip in 500g frozen petit pois and bring back to the boil. Cook for a couple of mins.
• Remove from the heat and blend until smooth. Stir in 300g diced ham and serve.