Southern Ham Stew
Warm, hearty, and irresistibly flavorful, Southern Ham Stew is the ultimate comfort food for cozy nights and family dinners. This one-pot recipe combines smoky ham, tender russet potatoes, and vibrant vegetables like carrots, celery, and green beans simmered to perfection in a savory broth infused with garlic, thyme, and paprika. The addition of canned diced tomatoes adds a subtle tang, while a dash of fresh parsley offers a bright finishing touch. Perfectly seasoned and easy to prepare, this rustic Southern classic is a meal in itself, ready to be enjoyed with a slice of cornbread for an authentic Southern pairing. With its rich flavor and hearty ingredients, Southern Ham Stew is sure to become a go-to favorite for your dinner table.
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Recipe Information
Ingredients
- 1.5 pounds smoked ham
- 1 large yellow onion
- 3 pieces celery stalks
- 2 large carrots
- 3 medium russet potatoes
- 3 pieces garlic cloves
- 6 cups chicken broth
- 1 14.5-ounce can canned diced tomatoes
- 2 cups green beans
- 1 piece bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Dice the smoked ham into bite-sized cubes and set aside.
Peel and dice the onion, slice the celery and carrots, and peel and cube the russet potatoes into 1-inch pieces.
Mince the garlic cloves.
Heat the olive oil in a large stockpot or Dutch oven over medium heat.
Add the diced onion, celery, and carrots. Sauté for 5-7 minutes until the vegetables soften slightly.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the ham cubes to the pot and stir well to combine with the vegetables.
Pour in the chicken broth and canned diced tomatoes (with their juice). Add the cubed potatoes, green beans, bay leaf, dried thyme, paprika, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer gently for about 60-75 minutes, stirring occasionally.
Check the potatoes for tenderness. If they’re fork-tender, remove the bay leaf from the pot and adjust the seasoning if needed with additional salt and pepper.
Serve the stew hot, garnished with chopped fresh parsley if desired. Pair with cornbread for a classic Southern touch.
Nutrition Facts
Calories |
2275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.3 g | 98% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 471 mg | 157% | |
| Sodium | 15700 mg | 683% | |
| Total Carbohydrate | 194.2 g | 71% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 46.3 g | ||
| Protein | 211.6 g | 423% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 654 mg | 50% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 9102 mg | 194% | |
*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.
