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Ham ‘n’ Veggie Soup

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."
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8-10 servings

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

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Reviews

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Average Rating:
  • LAS234
    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.

  • katlaydee3
    Oct 26, 2010

    Tasted like liquid ham; way too salty for me.