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Leftover Easter Ham Recipe #3: Ham Stock & Veggie Medley Soup

16 Apr

When it comes to soup, I’m good at getting the flavor right but I always make way too much. But since I love soup–and can freeze a bunch of containers of it–it’s not too bad of a problem to have. I’ve only ever made chicken stock and soup before but when I saw all the ham bone and scraps after Easter dinner, I thought it presented the perfect opportunity to try making ham stock for the first time. Most recipes available online call for using ham stock as a base for split pea soup. I decided to add several more types of veggies to that idea. Read on to learn how to make this Ham Stock & Veggie Medley Soup I came up with…and how to avoid making too much of it (I learned the hard way so you don’t have to, ha ha). I’ve listed measurements that will provide you with a good amount a soup and little to none of the crazy mess I made in my kitchen. This is a hearty, healthy, filling soup that is great for celebrating vegetables in springtime. [For more Leftover Easter Ham Recipe ideas, try my Ham and Pepper Jack Quesadillas and Spring Mix Pasta.]

ham stock veggie soup

Ham Stock and Veggie Medley Soup by Michelle.

Ham Stock & Veggie Medley Soup

Total prep time: about 40 minutes

Total cook time: 3 to 4 hours

Ingredients for the ham stock:

– leftover ham bone and ham bits

– 2 cloves garlic, split

– about 1/2 cup of cilantro

Ingredients for the soup:

– 1/4 to 1/2 c. each (depending on preference of favorite veggies) of green split peas, yellow split peas, lentils, great northern beans, and barley (all dried, not canned; get the kind that has rapid-boil instructions so that you don’t have to soak them overnight in advance)

– 2 roma tomatoes, chopped (1/4- to 1/2-inch pieces)

– 1/2 large yellow onion, chopped (1/4- to 1/2-inch pieces)

– 5 small potatoes, peeled and chopped (1/2- to 1-inch pieces)

– 1 skinny red yam, peeled and chopped (1/2- to 1-inch pieces)

– 1 c. baby carrots, chopped (1/4- to 1/2-inch pieces)

– 1/2 to 1 c. of loose frozen corn kernels

Seasonings for the soup (per 6 cups of broth):

– 1 tsp Peruvian aji amarillo (If you don’t have this, substitute with your favorite pepper or pepper paste.)

– 1 tsp salt

– 1/2 tsp black pepper

– 1 tsp ground ginger

– 1 tsp thyme

– 1 tsp marjoram

– 1 tsp basil

– 1/2 tsp seasoning salt

– 1 tsp cumin

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