GREEN TOMATO SOUP WITH COUNTRY HAM RECIPE
Steps:
- Gather the ingredients.
- Heat the butter in a medium saucepan over medium-low heat. Add the ham, onion, and garlic. Sauté, stirring until the onion is tender.
- Add the chicken broth, chopped green and red tomatoes, and the jalapeño pepper. Bring to a boil. Reduce the heat and simmer for about 30 minutes.
- Working in batches, pulse the soup in a blender or food processor until almost smooth, or use an immersion blender. If you want to garnish the soup with chunks of ham, remove some pieces of the ham before blending.
- Pour the pureed soup back into the saucepan and add the celery salt. Bring to a boil. Reduce the heat and simmer, uncovered, for 5 minutes.
- Adjust the flavors with salt, pepper, and Tabasco sauce, as desired, and serve.
Nutrition Facts : Calories 255 kcal, Carbohydrate 14 g, Cholesterol 86 mg, Fiber 3 g, Protein 29 g, SaturatedFat 4 g, Sodium 1879 mg, Sugar 10 g, Fat 10 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
AFTER THE HOLIDAYS HAM BONE SOUP
A leftover ham bone is simmered with vegetables, macaroni, and rice to create a hearty soup and family tradition after the holidays.
Provided by uscjessie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h20m
Yield 12
Number Of Ingredients 9
Steps:
- Place the ham bone into a large pot and fill with enough water to cover. Bring to a boil and cook for 15 minutes. Add the onion and tomatoes, then stir in the frozen mixed vegetables and potatoes. Simmer for about 20 minutes, then add the macaroni, rice, and chopped ham. Cover and simmer over medium-low heat for 1 1/2 hours. Any ham on the bone should come off easily. Stir in the tomato sauce and let cool for about 15 minutes before serving.
Nutrition Facts : Calories 194.7 calories, Carbohydrate 36 g, Cholesterol 6.3 mg, Fat 2.7 g, Fiber 3.8 g, Protein 7.4 g, SaturatedFat 0.9 g, Sodium 337.1 mg, Sugar 2.8 g
DELICIOUS HAM AND POTATO SOUP
This is a delicious recipe for ham and potato soup that a friend gave to me. It is very easy and the great thing about it is that you can add additional ingredients, more ham, potatoes, etc and it still turns out great.
Provided by ELLIE11
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 194.9 calories, Carbohydrate 19.5 g, Cholesterol 29.9 mg, Fat 10.5 g, Fiber 1.9 g, Protein 6.1 g, SaturatedFat 6.1 g, Sodium 393.7 mg, Sugar 3.8 g
HAM AND BEAN TOMATO SOUP
Erin Lembke's take on this hearty classic is a thick tomato-based soup loaded with veggies and well-seasoned with herbs. Cayenne pepper gives it some zip. "I always make up a soup recipe as I go along," Erin writes from Bothell, Washington. "My husband, who doesn't usually care much for soup, really likes this one."
Provided by Taste of Home
Categories Lunch
Time 3h45m
Yield 7 servings.
Number Of Ingredients 16
Steps:
- Sort beans and rinse with cold water. Place beans in a Dutch over or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid., In a Dutch oven or soup kettle, place ham hocks and water. Cover and bring to a boil. Reduce heat; simmer for 1 hour. Add beans; simmer 1 hour longer or until meat and beans are tender. Remove from heat. Cool slightly. Remove ham hocks. Cover and refrigerate ham hocks and soup., Remove meat from bones; discard bones. Set meat aside. Remove fat from broth. Return broth with the beans and meat to pan. Add the celery, carrots, onion and green beans. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes. Add tomatoes and seasonings; cook for 10 minutes. Add cabbage; cook 35 minutes longer or until vegetables are tender.
Nutrition Facts : Calories 269 calories, Fat 10g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 1121mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 10g fiber), Protein 19g protein. Diabetic Exchanges
TOMATO HAM SOUP
i found this recipe in good housekeeping magazine many years ago.....it is very yummy!i have changed a couple things to add updated ingredients.
Provided by kimbearly
Categories Ham
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- cook cabbage,onions,shallots in olive oil, till limp.
- add juice,tomatoes,water,sugar,lemonî juice,salt and pepper.
- add chili sauce.
- simmer 1 hour.
- add ham in last 15 minutes of cooking.
HAM BONE SOUP
Don't let that leftover bone from your holiday smoked ham go to waste! Put it to use in this hearty, delicious soup, which can be made with ingredients you probably have in your fridge and pantry. It's nice if you have a little meat left clinging to the bone after you've carved off all the ham, but even if you don't, the bone alone will add rich flavor and smokiness to the dish. You'll need to soak the dried beans overnight, so plan accordingly. Luckily this recipe makes a big batch as the soup keeps well in the freezer (see Cook's Note).
Provided by Food Network Kitchen
Categories side-dish
Time 9h40m
Yield about 3 quarts; 6 to 8 servings
Number Of Ingredients 11
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.
GREEN TOMATO SOUP WITH COUNTRY HAM
A fabulous soup to use up those tomatoes. Freezes well. Serve with fresh cornbread as the perfect compliment to this flavorful soup.
Provided by Kelly
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat butter in a medium saucepan over medium-low heat; add ham, onion, and garlic. Sauté, stirring, until onion is tender. Add chicken broth, chopped green and red tomatoes, and minced jalapeno pepper. Bring to a boil; reduce heat and simmer for about 30 minutes.
- Working in batches, pulse in a blender or food processor until almost smooth. Pour back into the saucepan and add celery salt. Bring to a boil, reduce heat, and simmer, uncovered, for 5 minutes. Taste and add salt and pepper and Tabasco sauce, as desired.
Nutrition Facts : Calories 181.5, Fat 10.4, SaturatedFat 4.6, Cholesterol 26.1, Sodium 924, Carbohydrate 12.2, Fiber 2.5, Sugar 8.7, Protein 11.1
TOMATO, HAM, AND CABBAGE SOUP
Number Of Ingredients 14
Steps:
- 1. Heat vegetable oil in large heavy kettle or skillet sauté ham over high heat for 8 minutes, stirring constantly, until lightly browned. Remove with a slotted spoon and set aside. Add onion to hot oil and sauté for 5 minutes, stirring. Add cabbage and carrot sauté for 5 minutes, stirring. Pour in broth, tomato juice, splenda, lemon juice, pepper, salt, savory, and whole cloves. Bring to boil. Cover and simmer for 30 to 45 minutes until vegetables are tender, stirring occasionally. 2. Serve with a sprinkling of parsley.
Nutrition Facts : Nutritional Facts Serves
GREEN TOMATO SOUP
Categories Soup/Stew Tomato Quick & Easy Ham Gourmet
Yield Makes 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook ham, stirring occasionally, until beginning to brown, 1 to 2 minutes. Add scallions, garlic, and bay leaf and cook, stirring occasionally, until scallions are tender and lightly browned, 6 to 8 minutes.
- Add tomatoes, broth, water, salt, and pepper and simmer, partially covered, until tomatoes are tender, 15 to 20 minutes. Discard bay leaf and season soup with salt and pepper.
TOMATO HAM PASTA
I got this recipe from a cooking show years ago and have been making it often ever since. I like to use tomatoes fresh from my garden.-Colleen Harvel, Big Bear City, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. , Meanwhile, in a skillet, saute garlic in oil until tender. Add tomatoes; simmer for 5 minutes. Stir in ham and seasonings. Cook 8 minutes longer or until heated through. Drain pasta; add to ham mixture.
Nutrition Facts : Calories 170 calories, Fat 6g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 229mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
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