Monday, May 12, 2025

Ham and Veggie Soup

I made my usual vegetable soup the other day but this time I included the ham bone from Easter and it made the plain ol' soup so much better! I added some cooked ham pieces but not enough to have changed it so much, it must be the bone really flavored it and made the consistency of the broth a tiny bit thicker. 

My 'usual' soup recipe is loosely based on the weight loss one that has been around forever - I add whatever vegetables I want or need to clean out the fridge tho so it changes every time I made it. Here's what I did this time - you can change the ingredients and customize however you like:

  • olive oil
  • 1/2 cup diced onion
  • 1 t. chopped garlic
  • handful of diced carrots
  • handful of diced sweet peppers
  • handful of fresh green beans
  • 1/2 head of green cabbage, chopped into bite-sized pieces
  • 28oz canned diced tomatoes with the juice
  • 1 cup bloody mary mix, maybe more depending on the consistency you want
  • 1 packed dried onion soup mix
  • 1 hambone
  • water
Saute the onion and garlic in a little olive oil in a large dutch oven or pot (this makes a lot so you'll want a big pan) for a couple minutes. Add the carrots, sweet peppers, and green beans and saute for 2 or 3 minutes. Add the tomatoes, bloody mary mix, and onion soup mix, stir to combine. Add enough water to cover the veggies, add the hambone and additional water so the bone is maybe halfway covered - I didn't want to make too much broth so just use your judgement for how liquid-y you want your soup. Bring to a boil; reduce and simmer until the vegetables are tender. Remove the hambone and put it in a bowl to cool enough to handle it - if there's good meat still on the bone you can trim it off the bone and cut into small pieces to add to the soup. Add the cabbage to the pot, cover and continue simmering until the cabbage is done. 


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