Easy Recipe: Appetizing Ham and Winter Vegetable Soup

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Ham and Winter Vegetable Soup

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Be smart when you do your food shopping. When you make informed and wise purchases at the grocery store, your meals will get healthier immediately. Think about it: you aren’t going to want to cope with a busy store or a long drive through line at the end of the day. You’re going to go home and make what you already have. Make sure that what you have on hand is healthful. This makes it effortless to have a good meal–even if you want something junky–because you’ll be eating something that is naturally better for you than anything you’d buy in a hurry at the store or in the fast food joint.

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We hope you got insight from reading it, now let’s go back to ham and winter vegetable soup recipe. You can have ham and winter vegetable soup using 10 ingredients and 5 steps. Here is how you do that.

The ingredients needed to cook Ham and Winter Vegetable Soup:

  1. Prepare 2 litres of ham stock.
  2. You need 1 of onion.
  3. Use 2 of carrots.
  4. Use 1 of parsnip.
  5. Provide 1 of leek.
  6. You need 1 of medium potato.
  7. Use 1 of bayleaf.
  8. Prepare 1 can of white beans, cannellini or similar.
  9. Take of Leftover pieces of ham or bacon lardons.
  10. Get of Black pepper.

Instructions to make Ham and Winter Vegetable Soup:

  1. If you are starting with some ham stock and the ends of a joint, strip the bone and place it in the stock and boil for about 45 minutes. Remove the bone from the stock and strip off any leftover pieces of meat, set these aside and discard the bone..
  2. Prepare the vegetables, peel and chop them into neat pieces, around the same size, the same way as you would for a minestrone..
  3. Add the vegetables to the stock together with the bayleaf and bring to the boil. Cover and simmer for 12 minutes, then add the drained, rinsed beans and plenty of black pepper. You might not want to use all the beans, I used just over a half..
  4. When all the vegetables are soft – check each type – add the pieces of ham, taste for seasoning and add black pepper if needed. You won't need any salt..
  5. Transfer 3 or 4 ladles of soup into a jug or bowl and process with a stick blender until completely smooth, then pour back into the soup, this gives the soup a creaminess, you could leave it as more of a minestrone clear broth, or process all of it, depending on how you like your soup. Serve hot in warmed bowls..

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