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Smithfield
LunchDinner

Ham And Vegetable Soup

alarm
Total Time:
30 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
4 Servings

Inspiration: A Family Feast (AFamilyFeast.com/ham-vegetable-soup/)

Inspiration: A Family Feast (AFamilyFeast.com/ham-vegetable-soup/)

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Ham And Vegetable Soup
alarm
Total Time:
30 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
4 Servings

Ingredients


Product ImageClassic Hickory Smoked Ham Steak 8oz.
1 1/2 Pounds
Farmer John Ham Steak, Diced
1 1/2 Pounds
8 Slices
Farmer John Classic Bacon
8 Slices
1 1/2 Quarts
Ham Stock
1 1/2 Quarts
1 Quart
Vegetable Stock
1 Quart
1 Tbsp.
Olive Oil
1 Tbsp.
1 1/2 Cups
Leeks, Diced
1 1/2 Cups
1 Cup
Celery, Small Dice
1 Cup
2 1/2 Cups
Carrots, Dice
2 1/2 Cups
2 Tbsp.
Fresh Garlic, Minced
2 Tbsp.
2 Tsp.
Dry Thyme
2 Tsp.
3
Bay Leaves
3
1
Roma Tomato, Seeded And Diced
1
8 Ounces
Parmesan Cheese Rinds, Optional
8 Ounces
1 1/2 Pounds
Russet Potatoes, Peeled And Diced
1 1/2 Pounds
1 Head
Tuscan Kale
1 Head
2 Cups
Frozen Kernel Corn
2 Cups
1 Can
Small White Beans, Drained And Rinsed
1 Can
1 Cup
Light Cream
1 Cup

Directions


  1. Mix ham stock with vegetable stock and heat. Taste and adjust seasoning, but salt only if needed.

  2. In a large Dutch oven or heavy bottomed soup pot, heat oil over medium high heat and add bacon. Cook for 7-8 minutes until just short of crispy.

  3. Add leeks, celery, and carrots and cook for five minutes. Add garlic and cook for one minute.

  4. Add stock, thyme, bay leaves, tomato, and optional parmesan rinds. Bring to a boil and reduce to a simmer.

  5. Simmer uncovered for about 15 minutes or until vegetables are just short of tender. Add potatoes and kale and bring back to a boil then simmer until tender, about five minutes.

  6. Add corn, beans, and diced ham and simmer five minutes.

  7. Stir in cream and remove from heat.

  8. Pick out bay leaves and parmesan rinds and discard. Serve immediately.

Ingredients


1 1/2 Pounds
Farmer John Ham Steak, Diced
1 1/2 Pounds
8 Slices
Farmer John Classic Bacon
8 Slices
1 1/2 Quarts
Ham Stock
1 1/2 Quarts
1 Quart
Vegetable Stock
1 Quart
1 Tbsp.
Olive Oil
1 Tbsp.
1 1/2 Cups
Leeks, Diced
1 1/2 Cups
1 Cup
Celery, Small Dice
1 Cup
2 1/2 Cups
Carrots, Dice
2 1/2 Cups
2 Tbsp.
Fresh Garlic, Minced
2 Tbsp.
2 Tsp.
Dry Thyme
2 Tsp.
3
Bay Leaves
3
1
Roma Tomato, Seeded And Diced
1
8 Ounces
Parmesan Cheese Rinds, Optional
8 Ounces
1 1/2 Pounds
Russet Potatoes, Peeled And Diced
1 1/2 Pounds
1 Head
Tuscan Kale
1 Head
2 Cups
Frozen Kernel Corn
2 Cups
1 Can
Small White Beans, Drained And Rinsed
1 Can
1 Cup
Light Cream
1 Cup

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