Ham and Vegetable Soup Recipe
Print recipe| Serves | 12 |
| Prep time | 20 minutes |
| Cook time | 45 minutes |
| Total time | 1 hours, 5 minutes |
| Meal type | Soup |
This ham & vegetable recipe is perfect if you have leftover ham from a holiday dinner. Cut it or cube it and serve it with a mixture of vegetables. If you have a pressure cooker, cook this in less than 5 minutes!
Ingredients
- 3-4 cups Chopped Cooked Ham (Leftover holiday ham is perfect)
- 3 cups Green Beans (Chopped into about 1 inch pieces if you are using fresh green beans.)
- 2 cups Sliced Carrots
- 1 tablespoon Basil (Dried)
- 6 Medium Golden Potatoes (Cut into quarters)
- 8 cups Vegetable Broth (I use better than bouillon)
- 1/4 cup All Purpose Flour
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 cup Milk
- sprinkle Herbs/Seasonings like basil or oregano
Directions
| Step 1 | |
| Cut up vegetables and set them into a pot. Add ham. | |
| Step 2 | |
| In a separate pot, cook the bullion according to directions to create a broth. | |
| Step 3 | |
| Pour the bullion in the pot and cook covered on medium - high for 40 minutes. | |
| Step 4 | |
| In another pot, combine milk, flour, salt, pepper and basil. | |
| Step 5 | |
| Cook & stir on a medium heat until thick then add to the pot of soup. | |
| Step 6 | |
| Once blended, cook for about 5 minutes on low. | |
| Step 7 | |
| Done! | |
| Step 8 | |
| Cooking in a crock pot? Simply add everything at once and cook on low for approx 4 hours. | |
| Step 9 | |
| Cooking in a pressure cooker? Cook vegetables, ham & broth only and add 1 tablespoon of olive oil. Cook on high pressure for 3 minutes with a quick release. After the steam is out, add the flour & milk mixture until well blended, then serve. | |
