Grandma’s Harvest Soup
Total TimePrep: 20 min. Cook: 2-1/2 hours
Makes18 servings (4-1/4 quarts)
- 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
- 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.
Nutrition Facts1 cup: 189 calories, 9g fat (3g saturated fat), 41mg cholesterol, 377mg sodium, 15g carbohydrate (4g sugars, 2g fiber), 12g protein.
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.
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!