Ham Swiss Soup Recipes

Steps:

• In a greased 13x9-in. baking dish, layer half the noodles, ham and cheese. , In a large bowl, combine the soup, sour cream, green pepper and onion; spread half over the top. Repeat layers. Bake, uncovered, at 350° for 40-45 minutes or until heated through.

Steps:

• Cook diced potatoes in saucepan with just enough water to cover.
• When tender, drain the liquid from the potatoes and save.
• Set both aside while making roux.
• In large saucepan, melt margarine.
• Saute the chopped green onions until tender.
• Remove onion from pan and set aside.
• Add flour to melted margarine and stir until incorporated.
• Cook over medium heat until the roux begins to just turn a golden color.
• Using a whisk, stir in 2 cups of milk and 1 cup of the saved potato liquid.
• Whisk until smooth and no lumps are seen.
• Bring just to a boil or until the soup thickens.
• Add the diced ham, cooked onion and the Swiss cheese. Also, add back in the cooked potatoes.
• Stir until cheese is melted.
• Add salt& pepper to your preference.
• I usually add 1 teaspoons.
• salt and 1/2 teaspoons.
• pepper.
• Stir well.
• If soup is too thick, you may add the final cup of milk.
• My bunch likes it thick.

Steps:

• 1. put all ingredients in soup pot and mix. heat thru until hot and cheese is melted. Stir frequently or it will scorch.

Steps:

• Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
• In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
• Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Steps:

• Add the bacon to a heavy-bottomed Dutch oven over medium heat. Fry until crisp, then transfer to a paper towel-lined plate and reserve. To the same Dutch oven, add the onion, garlic, and carrot, and saute until the vegetables are tender, roughly 4 minutes. Add the ham steak and red pepper flakes and adjust the seasonings with salt and black pepper, to taste. Add the Swiss chard and saute until it begins to soften.
• Stir in the chicken broth, chickpeas or black-eyed peas, and the canned tomatoes with their juices. Bring the soup to a boil, then reduce the heat to a simmer and let cook for 30 minutes. Taste for seasoning and add more salt and pepper, if necessary. Splash with some hot sauce and Worcestershire sauce. Ladle the soup into serving bowls and sprinkle each serving with Parmesan cheese and bacon.

Steps:

• Fry bacon slices over medium heat in a Dutch oven or soup kettle, then remove and drain on paper towels. Saute garlic, onion, carrot, and Swiss chard stems in bacon grease until soft, then add ham, red pepper flakes, and black pepper. Add Swiss chard leaves and saute until they are wilted.
• Add chicken broth, Roman beans and tomatoes. Stir together, increase heat and bring to a boil. Lower heat and simmer, uncovered, for about 30 minutes. Add hot sauce and Worcestershire sauce. Crumble bacon slices and add to soup. Stir in Parmesan cheese to taste.

Steps:

• Melt butter in a sauce pan.
• Whisk in flour until smooth.
• Gradually add broth and bring to a boil.
• Reduce heat and stir for a couple of minutes until thickened.
• Add broccoli and onion.
• Cook and stir until broccoli is tender tender-crisp.
• Add ham and cream. Heat through.
• Stir in cheese and cook until melted.

Steps:

• Bring broth and ham hocks to boil in large pot. Cover, reduce heat to medium-low and simmer 15 minutes. Add diced potatoes, tomatoes with juices, onion, carrots, celery, barley, and oregano. Bring to boil. Reduce heat to medium-low; simmer uncovered until meat and barley are tender, about 1 hour.
• Using tongs, remove ham hocks from soup. Cut meat off bones and chop coarsely. Return meat to soup; discard bones. (Can be prepared 2 days ahead. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.) Add green beans; simmer until beans are tender, about 15 minutes. Season soup to taste with salt and pepper.