Hot Ham Vegetable Soup (Print-Friendly Version)
Hearty bowl with savory ham, vegetables, and herbs simmered in rich broth for comforting flavor.
# Ingredients List:
→ Soup Base
01 -
2 cups cooked ham, diced
02 -
2 carrots, sliced
03 -
2 celery stalks, diced
04 -
1 medium onion, chopped
05 -
3 to 4 medium potatoes, diced
06 -
6 cups chicken or vegetable broth
07 -
1 bay leaf
08 -
Salt, to taste
09 -
Black pepper, to taste
10 -
1 tablespoon olive oil or butter
11 -
3 garlic cloves, minced
12 -
0.5 teaspoon dried thyme
→ Optional Additions
13 -
A splash of cream
14 -
Corn
15 -
Peas
16 -
Spinach
17 -
Fresh parsley, for garnish
# How to Make It:
01 -
Dice the cooked ham, slice the carrots, dice the celery stalks and potatoes, and chop the onion evenly to ensure consistent cooking.
02 -
Heat olive oil or butter in a large pot over medium heat until melted and just sizzling. Add onion, carrots, and celery. Cook, stirring frequently, for 5 to 7 minutes until softened and aromatic.
03 -
Stir in the minced garlic and diced ham. Continue cooking for 1 minute to develop flavor.
04 -
Pour in the chicken or vegetable broth. Add the diced potatoes, bay leaf, and dried thyme. Stir to combine.
05 -
Increase the heat to bring the contents to a gentle boil. Reduce heat to low and allow the soup to simmer for 20 to 25 minutes, until potatoes are tender.
06 -
Taste and adjust seasoning with salt, pepper, or additional herbs as desired. For extra richness, incorporate a splash of cream if using.
07 -
Remove the bay leaf. Allow the soup to rest for 1 minute off the heat, then ladle into serving bowls. Garnish with fresh parsley. Serve warm, optionally accompanied by bread or biscuits.
# Extra Tips:
01 -
Leftover ham or ham hock imparts additional depth of flavor, while store-bought diced ham offers convenience. Customize the vegetable medley with peas, corn, spinach, or green beans according to taste.