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Grandma's Harvest Soup Recipe

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I have fond memories of eating Grandma's soup when I was a child. Now I give my wife a break in the kitchen by making this soup every once in a while. It tastes just like home!

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Grandma's Harvest Soup Recipe

Prep: 20 min. Cook: 2-1/2 hours

Yield: 18 Servings

20 150 170

Ingredients

1-1/2 pounds smoked ham hocks
3 quarts water
1 tablespoon beef bouillon granules
6 medium potatoes, peeled and chopped
6 medium carrots, sliced
2 medium onions, chopped
1/2 medium head cabbage, chopped
1 small turnip, diced
1-1/2 teaspoons salt
1/4 teaspoon pepper

Directions

Place ham hocks, water and bouillon in a Dutch oven or soup kettle; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove hocks; allow to cool.
Add potatoes, carrots, onions, cabbage and turnip to broth; cover and simmer for 1 hour or until vegetables are tender. Using a potato masher, coarsely mash vegetables.
Remove meat from bones; cut into bite-size pieces and add to soup. Stir in salt and pepper; heat through. Yield: 16-18 servings (4-1/4 quarts).

Nutritional Facts 1 serving (1 cup) equals 189 calories, 9 g fat (3 g saturated fat), 41 mg cholesterol, 377 mg sodium, 15 g carbohydrate, 2 g fiber, 12 g protein.

Originally published as Grandma's Harvest Soup in Home-Style Soups, Salad and Sandwiches Cookbook , p23

Chopping Onions

I’ve found that the best way to chop onions with no tears is to place the cutting board on top of the stove and turn the vent fan on high. —Gloria D., Courtenay, British Columbia

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Grandma's Harvest Soup

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Reviewed on Jan. 17, 2013 by fralor

I took contrarywife's advice and cooked the ham bone the night before. My husband didn't want me to mash the vegetables as instructed. I used 6 small red potatoes, unpeeled (since potatoes aren't a favorite in our house), thickly sliced cabbage, quartered the onions instead of chopping, and 3 whole cloves of garlic (took them out when soup was done. This recipe is a keeper in our house.

Reviewed on Jan. 08, 2013 by contrarywife

Delicious, satisfying soup. I used a ham bone I had in the freezer and cooked it the day before with the beef bouillon granules and water, then refrigerated overnight; skimmed the fat the next day and continued with the recipe. I used 2 turnips and 4 potatoes. This makes a huge batch of flavorful, nutritious soup. I love the book this recipe was in. Thanks!