The basis for this ham and vegetable soup's broth conveniently comes from canned bean soup. Everyone who tries this comments on how nicely the smoky flavor of ham blends with the vegetables. —Helen Peterson, Rives Junction, Michigan
Ham and Vegetable Soup
Ham and Vegetable Soup
Prep Time
15 min
Cook Time
3 hours 10 min
Yield
12 servings (3 quarts)
Ingredients
- 2 pounds smoked ham hocks
- 4 medium carrots, sliced
- 1 cup thinly sliced celery
- 1 medium onion, chopped
- 8 cups water
- 2-1/2 cups diced unpeeled red potatoes
- 1 cup each frozen corn, peas and cut green beans
- 1 can (11-1/2 ounces) condensed bean and bacon soup, undiluted
- 1/4 teaspoon pepper
Directions
- Place ham hocks, carrots, celery, onion and water in a Dutch oven or soup kettle; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat starts to all off the bones.
- Add potatoes and vegetables; bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove hocks; allow to cool. Remove meat from bones and cut into bite-size pieces; discard bones. Return meat to kettle. Stir in bean and bacon soup and pepper; heat through.
Nutrition Facts
1 cup: 91 calories, 1g fat (1g saturated fat), 6mg cholesterol, 310mg sodium, 16g carbohydrate (3g sugars, 3g fiber), 5g protein.
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