Winter Vegetable and Ham Soup

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By Garrison Wayne
from La Quinta, CA

This recipe will make use of some of that leftover ham in the fridge. It includes a variety of fresh and healthy vegetables. The addition of a potato helps to thicken it up. If you are new to making soups, you will find this to be an easy recipe. For you soup experts, you just might find that sometimes you don’t have to work so hard to achieve delicious. This will serve 8 quite nicely. A hearty bread is the appropriate accompaniment.

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serves 8
prep time 20 Min
cook time 1 Hr 15 Min
method Stove Top

Ingredients

  •   1 box
    chicken stock 32 oz
  •   1 medium
    leek, quartered lengthwise and thinly sliced
  •   4 stalk(s)
    celery, small dice
  •   2 medium
    carrots, small dice
  •   1 medium
    russet potato, peeled, small dice
  •   2 c
    water
  •   1/2 tsp
    kosher salt, pepper
  •   1 medium
    bay leaf
  •   1 sprig(s)
    fresh rosemary
  •   2 c
    diced ham
  •   3 c
    savoy cabbage, roughly chopped
  •   1/2 c
    dry white wine
  •   2 Tbsp
    olive oil

How To Make

  • 1
    Place all ingredients, except ham, wine, olive oil and cabbage in a large pot. On stove, bring to a boil. Reduce heat to simmer, covered, for 45 minutes.
  • 2
    Add the ham, wine, olive oil and cabbage. Bring back to a boil and continue to simmer, covered, for 20 minutes more.
  • 3
    Remove from heat and remove lid to cool 15 minutes before serving.