Grandma's Harvest Soup Recipe
- 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
- 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).
1 cup: 189 calories, 9g fat (3g saturated fat), 41mg cholesterol, 377mg sodium, 15g carbohydrate (4g sugars, 2g fiber), 12g protein
Reviews for Grandma's Harvest Soup
"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."
"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!"