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!
TOTAL TIME: Prep: 20 min. Cook: 2-1/2 hours
MAKES:18 servings
TOTAL TIME: Prep: 20 min. Cook: 2-1/2 hours
MAKES: 18 servings

Ingredients

  • 3 smoked ham hocks (about 1-1/2 pounds)
  • 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

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.

Directions

  1. 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.
  2. 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.
  3. 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).
Originally published as Grandma's Harvest Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p23

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.

Reviews for Grandma's Harvest Soup

AVERAGE RATING
   (2)
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MY REVIEW
Reviewed Jan. 17, 2013

"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."

MY REVIEW
Reviewed Jan. 8, 2013

"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!"

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