Ham Vegetable Stew
Warm up with a hearty bowl of Ham Vegetable Stew, a comforting one-pot meal that's brimming with flavor and packed with nutritious ingredients. This satisfying recipe combines tender diced ham, wholesome vegetables like carrots, celery, and green beans, and a rich broth infused with aromatic herbs like thyme and rosemary. With its addition of hearty potatoes and a hint of sweetness from frozen peas, this stew is both filling and flavorful. Perfect for a cozy family dinner or batch cooking, it comes together in just an hour and can easily be customized with your favorite vegetables. Serve it hot, garnished with fresh parsley for a burst of color and freshness. Whether you’re looking for a way to use up leftover ham or craving a rustic, home-cooked meal, this Ham Vegetable Stew is sure to hit the spot!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 medium carrots, sliced
- 2 stalks celery stalks, sliced
- 3 cloves garlic cloves, minced
- 2 cups ham, diced
- 3 medium potatoes, peeled and diced
- 1 cup green beans, trimmed and cut into bite-sized pieces
- 6 cups chicken or vegetable broth
- 1 14-ounce can diced tomatoes (canned)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen peas
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, sliced carrots, and sliced celery to the pot. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced ham to the pot and stir to combine.
Add the diced potatoes, green beans, chicken or vegetable broth, and the canned diced tomatoes (with their juices). Stir everything together.
Sprinkle the dried thyme and rosemary into the pot, and add the bay leaf. Season with salt and black pepper.
Bring the stew to a boil over high heat, then reduce the heat to low and cover the pot. Simmer for 30 minutes, stirring occasionally, until the potatoes are tender.
Stir in the frozen peas and simmer for an additional 5 minutes until heated through.
Remove the bay leaf and adjust seasoning with more salt and pepper, if needed.
Serve hot, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
1944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 78% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 14478 mg | 629% | |
| Total Carbohydrate | 212.2 g | 77% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 56.0 g | ||
| Protein | 142.0 g | 284% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 487 mg | 37% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 6705 mg | 143% | |
*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.
