Ham and Winter Vegetable Soup. This recipe will make use of some of that leftover ham in the fridge. It includes a variety of fresh and healthy vegetables. The addition of a potato helps If you are new to making soups, you will find this to be an easy recipe.

Filled with lots of healthy vegetables in a creamy broth. This delicious Ham and Vegetable Soup is the perfect way to cook with a leftover ham bone that you might have on hand from a special Sunday supper or a. Return to the soup and heat through. You can cook Ham and Winter Vegetable Soup using 10 ingredients and 5 steps. Here is how you cook that.

Ingredients of Ham and Winter Vegetable Soup

Prepare 2 litres of ham stock.
Prepare 1 of onion.
It's 2 of carrots.
You need 1 of parsnip.
Prepare 1 of leek.
It's 1 of medium potato.
Prepare 1 of bayleaf.
Prepare 1 can of white beans, cannellini or similar.
It's of Leftover pieces of ham or bacon lardons.
Prepare of Black pepper.

Check for seasoning, then ladle into bowls and top with a small teaspoon of pesto and sprinkle with parsley. Honey and clove glazed ham hocks. Smoked bacon hock salad with mustard vinaigrette. Be the first to rate & review!

Ham and Winter Vegetable Soup instructions

If you are starting with some ham stock and the ends of a joint, strip the bone and place it in the stock and boil for about 45 minutes. Remove the bone from the stock and strip off any leftover pieces of meat, set these aside and discard the bone..
Prepare the vegetables, peel and chop them into neat pieces, around the same size, the same way as you would for a minestrone..
Add the vegetables to the stock together with the bayleaf and bring to the boil. Cover and simmer for 12 minutes, then add the drained, rinsed beans and plenty of black pepper. You might not want to use all the beans, I used just over a half..
When all the vegetables are soft - check each type - add the pieces of ham, taste for seasoning and add black pepper if needed. You won't need any salt..
Transfer 3 or 4 ladles of soup into a jug or bowl and process with a stick blender until completely smooth, then pour back into the soup, this gives the soup a creaminess, you could leave it as more of a minestrone clear broth, or process all of it, depending on how you like your soup. Serve hot in warmed bowls..

You will also want to cut the vegetables as uniformly as possible for even results. A pan of savory cornbread and a big, hearty salad are the perfect companions to this comforting and rich Southern-style recipe. Many of our favorite winter soups are loaded with beans, which pair excellently with proteins and provide the heft necessary to thicken a basic stock. Our white bean and ham hock soup is topped with lacinato kale, while our Portuguese chickpea stew adds carrots, potatoes. Recipe: Pot of Poultry and Winter Vegetable Soup.