Indiana Ham And Sweet Potato Soup Recipe

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Indiana Ham and Sweet Potato Soup

Amy Alusa

By
@amyalulsa

This recipe comes from a cookbook: Autumn, by Susan Branch, From the Heart of the Home. It is really good, so I thought I would share it those looking for something different for fall. Enjoy!


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Serves:

8

Prep:

45 Min

Cook:

4 Hr

Ingredients

2
medium-large about 1 1/2 lbs sweet potatoes, washed dried and pierced
6
about 3/4 lb carrots, topped, tailed and peeled
1 large
onion, peeled and quartered
1 large
clove of garlic, skin on
1 1/2 lb
smoked ham hocks
8 c
water
1 lb
yellow split peas, rinsed
1 Tbsp
butter
1 1/2 tsp
rubbed (ground) sage
1 tsp
cholula (mexican hot sauce)
1/4 tsp
cayenne pepper
1 tsp
salt
1/2 tsp
pepper, freshly ground
1/4 c
heavy cream
1 c
diced ham steak
1 large
orange, zest of
1/2 c
minced parsley
1 can(s)
fried potato sticks (optional)

Directions Step-By-Step

1
Preheat oven to 375 degrees. Place first 4 ingredients in lightly oiled roasting pan and put into the oven. Cook 1 1/2 hours-turning all after 1 hour. Remove from the oven.
2
Split open potatoes, cool to touch. Remove garlic from skin. Meanwhile, put ham hocks and water into a large soup pot. Bring to boil (skim off any foam); simmer 1 hour. Add split peas, simmer 45 minutes more, all with the lid slightly askew.
3
Remove ham hocks from the soup; when cool enough, remove meat from ham hocks, dice and put ham hocks back into the pot. Put roasted vegetables into food processor; add butter and next 5 ingredients. Process well.
4
Add cream, process and stir all into the soup pot. Stir in diced ham and zest; simmer. Serve, sprinkled with parsley and pass a bowl of potato sticks for garnish if you would like.

About this Recipe

Course/Dish: Vegetable Soup
Other Tag: Healthy