Grandma's Harvest Soup Recipe

5 2 2
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Grandma's Harvest Soup Recipe

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5 2 2
Publisher Photo
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!
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Cook: 2-1/2 hours
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Cook: 2-1/2 hours

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

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

Nutritional Facts

1 cup: 189 calories, 9g fat (3g saturated fat), 41mg cholesterol, 377mg sodium, 15g carbohydrate (4g sugars, 2g fiber), 12g protein.

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

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MY REVIEW
fralor User ID: 1123748 15228
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
contrarywife User ID: 2675625 47854
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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