Grandmas Country Soup 1965
Transport your taste buds back to simpler times with Grandma’s Country Soup 1965, a heartwarming blend of nostalgia and homestyle flavor. This timeless recipe features a medley of fresh vegetables—carrots, celery, and russet potatoes—simmered to perfection alongside tender, shredded ham hock (or smoky turkey leg), hearty white beans, and vibrant canned tomatoes. Infused with aromatic herbs like thyme, oregano, and bay leaves, every spoonful is brimming with rich, comforting goodness. Perfected over generations, this one-pot wonder is an ideal choice for a cozy family dinner or meal prep for the week. Garnish with fresh parsley and pair with a slice of crusty bread for the ultimate country-style meal. With just 20 minutes of prep and the rest simmering away hands-free, this recipe adds a nostalgic touch of homemade charm to your dinner table. Don’t miss this soul-soothing classic!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 celery stalks, diced
- 3 carrots, peeled and diced
- 2 russet potatoes, peeled and cubed
- 3 garlic cloves, minced
- 1 ham hock (or smoked turkey leg)
- 8 cups chicken stock
- 1 14-ounce can canned diced tomatoes
- 1 15-ounce can canned white beans, drained and rinsed
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
In a large Dutch oven or soup pot, heat the olive oil over medium heat.
Add the diced onion, celery, and carrots. Sauté for 5-7 minutes until the vegetables are softened and the onions are translucent.
Stir in the potatoes and garlic, cooking for an additional 2 minutes until fragrant.
Nestle the ham hock (or smoked turkey leg) in the center of the pot, then pour in the chicken stock.
Add the canned diced tomatoes, white beans, thyme, oregano, bay leaves, salt, and black pepper.
Stir the ingredients gently to combine and bring the soup to a boil.
Once boiling, reduce the heat to low, cover the pot, and simmer for 1 hour, stirring occasionally to prevent sticking.
After 1 hour, remove the ham hock (or turkey leg) from the pot. Let it cool slightly before shredding the meat off the bone using two forks.
Return the shredded meat to the soup, discarding any bones or excess fat.
Simmer the soup uncovered for an additional 20 minutes to allow the flavors to meld and the broth to slightly thicken.
Taste and adjust the seasoning, if necessary. Add more salt or black pepper to preference.
Ladle the soup into bowls and garnish with freshly chopped parsley, if desired. Serve warm with crusty bread on the side for a complete meal.
Nutrition Facts
Calories |
331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.7 g | 18% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 841 mg | 37% | |
| Total Carbohydrate | 26.7 g | 10% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 6.9 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 807 mg | 17% | |
*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.
