Best 10 Ham Vegetable Soup Recipes

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In the realm of culinary delights, there exists a delectable soup that harmonizes the smoky savoriness of ham with the vibrant hues and textures of fresh vegetables. Prepare to embark on a culinary adventure as we delve into the art of crafting the perfect "Ham and Vegetable Soup." This nourishing and flavorful concoction not only tantalizes the taste buds but also caters to those seeking a wholesome and hearty meal. Whether it's a chilly evening or a cozy weekend brunch, let us guide you through the secrets of creating this comforting soup that will warm your soul and satisfy your appetite.

Check out the recipes below so you can choose the best recipe for yourself!

HAM AND VEGETABLE SOUP



Ham and Vegetable Soup image

The basis for this soup's broth conveniently comes from canned bean soup. Everyone who tries this comments on how nicely the smoky flavor of ham blends with the vegetables.

Provided by Taste of Home

Categories     Dinner     Lunch

Time 3h25m

Yield 14-16 servings (4 quarts).

Number Of Ingredients 9

2 pounds smoked ham hocks
4 medium carrots, sliced
1 cup thinly sliced celery
1 medium onion, chopped
8 cups water
2-1/2 cups diced unpeeled red potatoes
1 cup each frozen corn, peas and cut green beans
1 can (11-1/2 ounces) condensed bean and bacon soup, undiluted
1/4 teaspoon pepper

Steps:

  • Place ham hocks, carrots, celery, onion and water in a Dutch oven or soup kettle; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat starts to all off the bones. , Add potatoes and vegetables; bring to a boil oil. Reduce heat; cover and simmer for 1 hour. Remove hocks; allow to cool. Remove meat from bones and cut into bite-size pieces; discard bones. Return meat to kettle. Stir in bean and bacon soup and pepper; heat through.

Nutrition Facts : Calories 253 calories, Fat 14g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 205mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 3g fiber), Protein 18g protein.

HAM BONE AND VEGETABLE SOUP



Ham Bone and Vegetable Soup image

I was looking for a good use of a ham bone without the heavy cream of a potato soup. I made use of a few other recipes to come up with one that I thought my husband and I would like. I think it is important to start with the three basics: onion, celery, and carrots. In addition, you can add a variety of different vegetables to suit your taste or depending on what you have in the house at the time.

Provided by Gayle Satre

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 12

Number Of Ingredients 14

2 tablespoons bacon grease
1 large onion, diced
2 carrots, peeled and diced
3 stalks celery, diced
2 cloves garlic, crushed
3 potatoes, diced
8 cups hot water
8 cubes chicken bouillon
1 ham bone
1 (14 ounce) can diced tomatoes
½ (16 ounce) package frozen corn
1 (8 ounce) can tomato sauce
1 teaspoon black pepper
½ teaspoon salt

Steps:

  • Melt bacon grease in a large skillet over medium-high heat. Cook and stir onion, carrots, celery, and garlic in hot bacon grease until vegetables are slightly tender and fragrant, about 5 minutes. Stir potatoes into onion mixture; cook and stir until golden, about 10 minutes.
  • Stir hot water and chicken bouillon together in a slow cooker until bouillon is dissolved; add onion mixture, ham bone, diced tomatoes, corn, tomato sauce, black pepper, and salt.
  • Cook soup in the slow cooker set to Low for 4 to 6 hours. Remove ham bone from soup and let rest until cool enough to handle. Remove meat from ham bone and stir meat into soup.

Nutrition Facts : Calories 87 calories, Carbohydrate 18.8 g, Cholesterol 0.4 mg, Fat 0.4 g, Fiber 2.8 g, Protein 3 g, SaturatedFat 0.1 g, Sodium 1038.8 mg, Sugar 3.8 g

SMOKED HAM, BARLEY, AND VEGETABLE SOUP



Smoked Ham, Barley, and Vegetable Soup image

Categories     Soup/Stew     Onion     Potato     Tomato     Sauté     Ham     Barley     Celery     Green Bean     Carrot     Winter     Simmer     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10

10 cups canned low-salt chicken broth
3 pounds smoked ham hocks
3/4 pound russet potatoes (about 2 medium), peeled, diced
1 14-ounce can diced tomatoes in juice
1 medium onion, chopped
2 medium carrots, peeled, chopped
1 cup chopped celery
3/4 cup pearl barley, rinsed
2 teaspoons dried oregano
8 ounces fresh green beans, trimmed, cut into 1/2-inch pieces

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.

VEGETABLE AND BEAN SOUP WITH PESTO: MINESTRONE ALLA GENOVESE AND SANDWICHES WITH ARUGULA AND HAM: PANINI CON RUCOLA E PROSCIUTTO



Vegetable and Bean Soup with Pesto: Minestrone alla Genovese and Sandwiches with Arugula and Ham: Panini con Rucola e Prosciutto image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 19

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 medium onion, chopped
1 medium potato, peeled and chopped
1 medium zucchini, chopped
Salt and pepper
1 (15-ounce) can garbanzo beans (ceci or chick peas)
1 (15-ounce) can white beans, cannellini, drained
6 cups chicken stock, available in paper containers on soup aisle
1 cup small, thin egg noodles for soup, any brand
1 box frozen chopped green beans
4 crusty rolls or 8 slices crusty bread
8 ounces, 1/2 pound, robiola or ricotta cheese
1 cup arugula leaves, loosely packed
8 slices prosciutto di Parma
1 cup basil leaves, packed
1 large clove garlic
2 to 3 tablespoons pine nuts (pignoli)
3 tablespoons grated Parmigiano-Reggiano
3 tablespoons extra-virgin olive oil

Steps:

  • Heat a medium soup pot over medium high heat. Add extra-virgin olive oil, 2 turns of the pan. Add onion, potato and zucchini and season with salt and pepper. Cook 5 or 6 minutes alone, stirring frequently, then add the canned beans and the chicken stock. Cover the pot and bring the soup up to a boil.
  • Preheat a panini grill or a heavy bottomed pan over medium heat. Build 4 panini: spread roll or bread with a couple ounces of cheese, then top with a few leaves of arugula and 2 slices of prosciutto for each sandwich. Place panini in sandwich press or onto hot, heavy bottomed pan. Top with another heavy skillet or a brick wrapped in foil to press sandwiches. Press sandwiches until crisp on both sides, 2 to 3 minutes on each side.
  • When the soup is at a boil, remove the lid. Stir in the noodles and green beans and reduce heat to low. Simmer soup an additional 5 to 6 minutes then remove it from the heat.
  • Combine basil, garlic, nuts and cheese in the food processor and turn it on. Stream in the extra-virgin olive oil and process until pesto is nearly smooth.
  • Scrape the pesto into a small bowl. Add a ladle of the soup broth to thin the pesto, then add the pesto to the soup. Stir to combine and serve soup immediately with panini, for dipping.

SLOW-COOKER VEGETABLE, BEAN AND HAM SOUP



Slow-Cooker Vegetable, Bean and Ham Soup image

After soaking and simmering, good-for-you legumes end up tender in this hearty soup that serves four.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 20h20m

Yield 4

Number Of Ingredients 9

1 cup dried navy beans (from 16-oz bag)
1 cup diced cooked ham (about 6 oz)
1 cup sliced celery (about 2 medium stalks)
1 cup sliced carrots (about 2 medium)
2 cans (14 oz each) fat-free chicken broth with 33% less sodium
3/4 cup water
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 dried bay leaves

Steps:

  • Sort beans; rinse well and drain. Soak beans at least 8 hours or overnight as directed on bag; drain.
  • In 3- to 4-quart slow cooker, mix beans and all remaining ingredients.
  • Cover; cook on Low setting 8 to 12 hours. Before serving, remove and discard bay leaves.

Nutrition Facts : Calories 270, Carbohydrate 37 g, Cholesterol 20 mg, Fat 1/2, Fiber 9 g, Protein 21 g, SaturatedFat 1 g, ServingSize 1 1/2 Cups, Sodium 1030 mg, Sugar 5 g, TransFat 0 g

HEARTY HAM AND VEGETABLE BEAN SOUP



Hearty Ham And Vegetable Bean Soup image

This is one of those quick and easy soups that are delicious and healthy, as well. This recipe came from one of my Canadian Living magazines and I have always had success with it.

Provided by bert2421

Categories     Ham

Time 40m

Yield 8 serving(s)

Number Of Ingredients 17

1 cup uncooked pasta
1 tablespoon vegetable oil
2 onions, chopped
4 cups chicken stock
2 carrots, chopped
2 cloves garlic, minced
1 sweet red peppers or 1 green pepper, chopped
1 small zucchini, chopped
1 (28 ounce) can plum tomatoes
2 1/2 cups cubed ham
1 can red kidney beans, drained
1 can chickpeas, drained
4 cups spinach leaves, chopped
1 teaspoon thyme
1/2 teaspoon dried savory
1/2 teaspoon dried basil or 1/2 teaspoon oregano
salt & pepper

Steps:

  • Cook pasta until al dente (tender but firm).
  • Drain and rinse under cold water.
  • In a large Dutch oven, heat oil over medium heat and cook onions until softened.
  • Add stock, carrots, garlic, sweet pepper and zucchini; bring to a simmer and cook for 3 to 5 minutes or until vegetables are tender.
  • Stir in pasta, tomatoes, ham, beans, chick peas, and the rest of ingredients.
  • Add salt and pepper to taste.
  • Simmer for 5 minutes.
  • Enjoy!

Nutrition Facts : Calories 281.5, Fat 6.5, SaturatedFat 1.6, Cholesterol 26.4, Sodium 866.6, Carbohydrate 35.7, Fiber 7.3, Sugar 7.7, Protein 21.1

LENTIL VEGETABLE SOUP WITH HAM



Lentil Vegetable Soup With Ham image

Make and share this Lentil Vegetable Soup With Ham recipe from Food.com.

Provided by dicentra

Categories     Ham

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 10

1 quart chicken broth
1 small ham hock
2/3 cup dried lentils
1/2 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped ham
1/8 teaspoon crushed red pepper flakes
1 (14 1/2 ounce) can stewed tomatoes
salt and pepper

Steps:

  • Combine all ingredients except stewed tomatoes, salt and pepper in slow cooker; cover and cook on high 4-6 hours.
  • Add tomatoes during last 45 minutes.
  • Discard ham hock; season to taste with salt and pepper.

MOM'S VEGETABLE SOUP WITH HAM BONE RECIPE - (4.5/5)



Mom's Vegetable Soup with Ham Bone Recipe - (4.5/5) image

Provided by á-1554

Number Of Ingredients 9

1 large ham bone
1/2 cup navy beans
1/2 cup lima beans
1 package dried vegetable soup mix, like Manischewitz Vegetable Soup Mix With Mushrooms
1 (14.5-ounce) can whole tomatoes, mashed
A few peppercorns
1 small onion, diced
4 to 5 carrots, diced
4 to 5 red skinned potatoes, in 1" cubes

Steps:

  • In a large pot, place the ham bone and cover it with water. Bring the water to boil, then turn it down to a simmer. Add the navy and lima beans and the vegetable soup mix and cook for about 1 hour. Add the tomatoes, onions, peppercorns, carrots and potatoes and continue to simmer the soup for an additional 1 1/2 hours. Remove the ham bone and pull any meat you'd like off of the bone and add to the soup. Serve hot.

BECKY'S SOUTHERN HAM BONE VEGETABLE SOUP



Becky's Southern Ham Bone Vegetable Soup image

This is from my SIL, Becky who is a really good Southern cook living in the North. Her son, Brendan, loves this soup. About a week ago Becky made this and my brother Forest made sure that their son Brendan and all his friends had their fill. They are still raving about it!! Becky makes cornbread to go along with the soup. This...

Provided by Marcia McCance

Categories     Vegetable Soup

Number Of Ingredients 11

COMBINE, COOK UNTIL HAM FALLS OFF OF THE BONE
1 ham bone (with some meat on it -- don't add salt to soup)
2 large cans tomatoes
1 large can of water (tomato can)
1 large chopped onion
2 stalks celery chopped
REMOVE THE BONE AND ADD
1 bag frozen okra chopped
1 bag frozen corn
WHEN OKRA IS DONE COOKING (1/2 HOUR) ADD:
6 potatoes, cubed

Steps:

  • 1. When the potatoes are done -- the soup is ready to eat
  • 2. Becky says this is very good with cornbread

HAM & VEGETABLE SOUP



Ham & Vegetable Soup image

This was so delicious and perfect for a cold winter day. I saw a container of mirepoix at Trader Joes and thought...what kind of soup can I make with this....and I went home and threw this together. Hope you enjoy it as much as I did.

Provided by Lorraine Nicolini

Categories     Vegetable Soup

Time 2h50m

Number Of Ingredients 14

1 box low sodium chicken broth (approx 32 oz)
2 c water
1/2-3/4 c your favorite italian tomato sauce, any flavor
2 Tbsp butter ( i used unsalted)
1/2 c chopped onion
1/2 c chopped celery
1/2 c chopped carrot
1/2 c frozen corn
1 ham hock (or small ham bone)
1/2 c ham, cut into bite size pieces
1/4 tsp pepper
1/2 tsp salt (or to taste)
1/4 tsp italian seasoning
1/2 c small pasta (i used acini de pepe)

Steps:

  • 1. Melt butter in large pot or dutch oven. Add onion, celery and carrot and sauté until onion starts to become translucent; approx 3-4 minutes. Add seasonings and stir; then add broth, water and ham hock. Cover and cook on low to medium heat for about 1 1/2 hours. Add corn and ham pieces. Cover and continue to cook for another 1/2 hour. Add pasta the last 10 minutes.
  • 2. Use your own judgment for seasonings and tomato sauce...adjust to your taste.
  • 3. Enjoy!

Tips:

  • Use a variety of vegetables to create a flavorful and nutritious soup.
  • Don't be afraid to experiment with different spices and herbs.
  • If you want a thicker soup, add some flour or cornstarch.
  • Serve the soup with a side of bread or crackers.
  • For a healthier soup, use low-sodium broth and vegetables.
  • To make the soup ahead of time, cook it and then refrigerate or freeze it. When you're ready to serve, reheat the soup until it's hot.

Conclusion

Ham and vegetable soup is a hearty and flavorful soup that's perfect for a cold winter day. It's also a great way to use up leftover ham. With a few simple ingredients, you can make a delicious soup that the whole family will enjoy. So next time you're looking for a quick and easy meal, give ham and vegetable soup a try.

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