Hearty Ham and Vegetable Soup
Cozy up with a bowl of this **Hearty Ham and Vegetable Soup**, a wholesome one-pot meal that's as satisfying as it is nourishing. Brimming with tender chunks of ham, russet potatoes, and vibrant vegetables like carrots, celery, green beans, and corn, this comforting soup is simmered to perfection in a flavorful, herb-infused chicken broth. A hint of garlic and thyme adds depth, while a splash of diced tomatoes provides a subtle tang. Quick and easy to prepare in just one hour, this recipe is perfect for warming up chilly evenings or for meal-prepping a nourishing lunch. Garnish with fresh parsley for a burst of color and serve alongside crusty bread for a truly satisfying meal. Whether you're repurposing leftover ham or starting fresh, this classic ham and vegetable soup is destined to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 medium, sliced carrots
- 3 medium, sliced celery stalks
- 3 minced garlic cloves
- 2 medium, peeled and cubed russet potatoes
- 2 cups, diced ham
- 8 cups low-sodium chicken broth
- 1 14-ounce can diced tomatoes
- 1 cup, trimmed and chopped green beans
- 1 cup frozen corn
- 1 bay leaf
- 1 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (optional for garnish) parsley
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the cubed potatoes, diced ham, chicken broth, and the diced tomatoes with their juices to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes, partially covered.
Add the green beans, frozen corn, bay leaf, dried thyme, salt, and black pepper. Stir well and let simmer for another 20 minutes or until all the vegetables are tender.
Remove the bay leaf and adjust seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and garnish with chopped parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.6 g | 73% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 4632 mg | 201% | |
| Total Carbohydrate | 236.3 g | 86% | |
| Dietary Fiber | 47.5 g | 170% | |
| Total Sugars | 62.6 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 696 mg | 54% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 7012 mg | 149% | |
*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.
