Ham 'n' Veggie Soup Recipe

3 2 2
Ham 'n' Veggie Soup Recipe
Ham 'n' Veggie Soup Recipe photo by Taste of Home
Publisher Photo

Ham 'n' Veggie Soup Recipe

Read Reviews
3 2 2
Publisher Photo
From Lansdale, Pennsylvania, Barbara Thompson writes, "When I added some ham to this flavorful broth chockfull of vegetables, the colorful dish became a complete meal."
MAKES:
8-10 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 medium onion, thinly sliced and separated into rings
  • 1 medium zucchini, cubed
  • 1 tablespoon olive oil
  • 1 pound sliced fresh mushrooms
  • 3 cups fresh or frozen corn
  • 3 cups cubed fully cooked ham
  • 6 medium tomatoes, peeled, seeded and chopped
  • 1/2 cup chicken broth
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • Shredded part-skim mozzarella cheese

Directions

In a large saucepan, saute onion and zucchini in oil for 5 minutes or until onion is tender. Add the mushrooms, corn and ham; cook and stir for 5 minutes.
Stir in the tomatoes, broth, salt, garlic powder and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Uncover; simmer 5-8 minutes longer. Garnish with mozzarella cheese. Yield: 8-10 servings.
Originally published as Ham 'n' Veggie Soup in Taste of Home October/November 2001, p18

Nutritional Facts

1 cup: 160 calories, 6g fat (1g saturated fat), 22mg cholesterol, 955mg sodium, 18g carbohydrate (7g sugars, 3g fiber), 12g protein.

  • 1 medium onion, thinly sliced and separated into rings
  • 1 medium zucchini, cubed
  • 1 tablespoon olive oil
  • 1 pound sliced fresh mushrooms
  • 3 cups fresh or frozen corn
  • 3 cups cubed fully cooked ham
  • 6 medium tomatoes, peeled, seeded and chopped
  • 1/2 cup chicken broth
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • Shredded part-skim mozzarella cheese
  1. In a large saucepan, saute onion and zucchini in oil for 5 minutes or until onion is tender. Add the mushrooms, corn and ham; cook and stir for 5 minutes.
  2. Stir in the tomatoes, broth, salt, garlic powder and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Uncover; simmer 5-8 minutes longer. Garnish with mozzarella cheese. Yield: 8-10 servings.
Originally published as Ham 'n' Veggie Soup in Taste of Home October/November 2001, p18

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHam 'n' Veggie Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
LAS234 User ID: 4871289 31827
Reviewed Feb. 11, 2012

"This soup is awesome! My whole family enjoyed it. My daughter enjoyed so much she brought the recipe back to college with her."

MY REVIEW
katlaydee3 User ID: 3741999 36802
Reviewed Oct. 26, 2010

"Tasted like liquid ham; way too salty for me."

Loading Image