Dixie Ham Stew
Warm, hearty, and brimming with Southern charm, Dixie Ham Stew is the ultimate comfort dish that combines tender chunks of cooked ham with a medley of fresh vegetables like russet potatoes, carrots, and celery. Enhanced by the rich flavors of smoky paprika, thyme, and a touch of garlic, this one-pot wonder is slow-simmered in a savory chicken broth with diced tomatoes for a soul-soothing meal. Frozen corn and lima beans add a touch of sweetness and texture, while a garnish of fresh parsley brightens each bowl. Perfect for feeding a crowd or savoring leftovers, this recipe is easy to prepare in under 90 minutes and pairs beautifully with crusty bread or cornbread for a complete Southern-inspired feast. Ideal for busy weeknights or cozy weekends, Dixie Ham Stew is a delicious way to use up leftover ham while filling your kitchen with irresistible aromas.
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Recipe Information
Ingredients
- 2 cups cooked ham
- 3 medium russet potatoes
- 2 large carrots
- 2 celery stalks
- 1 large onion
- 2 garlic cloves
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup frozen corn
- 1 cup frozen lima beans
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons (chopped) parsley
Instructions
Peel and dice the potatoes into 1-inch cubes. Slice the carrots and celery into bite-sized pieces. Dice the onion, mince the garlic, and cut the cooked ham into small chunks.
In a large Dutch oven or stockpot, heat 2 tablespoons of olive oil over medium heat.
Add the diced onion and minced garlic, sautéing for 2–3 minutes until fragrant and translucent.
Stir in the diced ham and cook for another 2–3 minutes to release its flavor.
Add the potatoes, carrots, celery, chicken broth, and diced tomatoes (including their juice). Stir well to combine.
Season the stew with paprika, thyme, the bay leaf, salt, and black pepper. Bring the mixture to a boil over medium-high heat.
Reduce the heat to low, cover, and let the stew simmer for 25 minutes, stirring occasionally, until the potatoes and carrots are tender.
Add the frozen corn and lima beans to the pot, stirring them into the stew. Continue to simmer for another 10 minutes until the vegetables are heated through.
Taste and adjust the seasoning with additional salt and pepper if necessary.
Remove the bay leaf. Serve the stew hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 1680 mg | 73% | |
| Total Carbohydrate | 43.2 g | 16% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 9.7 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1414 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
