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Ham Bone and Vegetable Soup Allrecipes Ham Soups Made from Leftover Holiday Ham Southern Living ech

How do I make Ham and Vegetable Soup? Make the ham stock. Pick the cooked ham meat from the bones. Combine ham stock and vegetable stock. Keep warm while preparing the rest of the recipe. Cook chopped bacon in the large stock pot – just shy of crispy. Add vegetables to the bacon and saute for five Directions Place ham hocks, carrots, celery, onion and water in a Dutch oven or soup kettle; bring to a boil. Reduce heat; coverAdd potatoes and vegetables; bring to a boil oil. Reduce heat; cover and simmer for 1 hour. Remove hocks; allow to cool. Directions. Melt bacon grease in a large skillet over medium-high heat. Cook and stir onion, 28 Heartwarming Ham Soup Recipes Split Pea Soup with Ham & Jalapeno. To me, this spicy pea soup is total comfort food. I cook it low and slow all



day,Ham, Bean and Potato Soup. When I was a cook in a restaurant years ago, this was our best-selling soup. One taste andCheddar Ham Chowder. I Ham and Bean Soup: Recipe Instructions Heat a Dutch oven over medium heat for about 3 minutes or so, until it’s nice and hot. (You can also use a thick-bottomed soup pot, but may need to stir more often to prevent burning.) Add the oil and the onions. Cook until the onions begin to turn translucent. Add the garlic and cook for 1-2 minutes. 1 ham bone with meat 45 oz frozen mixed vegetables (carrots, corn, green beans, peas, and lima beans) 3 (15 oz) bags 6 oz can tomato paste 1 ½ cups organic tomato juice I used & R.W. Knudsen Tomato Red Bell Pepper juice 1 cup chicken stock 14.5 oz can diced tomatoes, undrained 1 bay leaf 1 tablespoon



green Tabasco sauce 2 teaspoon pepper Navy Bean and Ham Soup. Photo: Hector M. Sanchez. Recipe: Navy Bean and Ham Soup. This Navy Bean and Ham, slow-cooker soup is as easy as they come. Throw in your leftover bone-in ham and let it simmer. Once the beans are tender, pull off the meat, and add that flavorful goodness right back in the soup. 03 of 06. Ham and Bean Soup: Recipe Instructions Heat a Dutch oven over medium heat for about 3 minutes or so, until it’s nice and hot. (You can also use a thick-bottomed soup pot, but may need to stir more often to prevent burning.) Add the oil and the onions. Cook until the onions begin to turn translucent. Add the garlic and cook for 1-2 minutes. Add garlic and rosemary; cook 1 minute. Add carrot and next 5 ingredients; bring to a boil. Reduce Read More Here http://jadomasak.my.id/recipes/94-ham-and-vegetable-soup



heat, and simmer, uncovered, 25 minutes or until vegetables are tender. Discard ham bone. Ladle into individual soup bowls; sprinkle with reserved crumbled bacon and parsley. Garnish, if desired. Chef's Notes Add diced potatoes, tomatoes with juices, onion, carrots, celery, barley, and oregano. Bring to boil. Reduce heat to medium-low; simmer uncovered until meat and barley are tender, about 1 hour.


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