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Before you jump to Ham and Winter Vegetable Soup recipe, you may want to read this short interesting healthy tips about Energy Enhancing Snack foods.
We all know that consuming healthy meals can help us truly feel better inside our bodies. Whenever we eat more healthy snacks and a lesser amount of of the unhealthy ones we usually feel much better. Eating fresh vegetables helps you feel much better than eating a piece of pizza. Selecting healthier food choices can be difficult if it is snack time. You can spend numerous hours at the food market searching for the perfect snack foods to allow you to feel healthy. Why not try some of the following wholesome snacks the next time you need some extra energy?
Yogurt is often a snack many individuals neglect. Occasionally people elect to eat yogurt over a balanced lunch which is not the right idea. You cannot beat yogurt when it comes to a nutritious snack though. It is made up of tons of calcium, protein, and B vitamins. Yogurt is frequently eaten to help maintain the digestive system since it is so easily digestible by most people. Yogurt unites perfectly with nuts along with seeds. It’s an excellent way to delight in a flavorful snack without too much sugar.
You do not have to look far to discover a wide range of healthy snacks that can be easily prepared. Being healthier doesnt need to be a battle-if you let it, it can be quite uncomplicated.
We hope you got benefit from reading it, now let’s go back to ham and winter vegetable soup recipe. You can cook ham and winter vegetable soup using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Ham and Winter Vegetable Soup:
- Get ham stock
- Use onion
- You need carrots
- You need parsnip
- Provide leek
- Provide medium potato
- Use bayleaf
- Take white beans, cannellini or similar
- Prepare Leftover pieces of ham or bacon lardons
- Prepare Black pepper
Steps to make Ham and Winter Vegetable Soup:
- 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.
- Prepare the vegetables, peel and chop them into neat pieces, around the same size, the same way as you would for a minestrone.
- 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.
- 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.
- 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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